Thanksgiving: A Celebration Of Food
VJJE Publishing Co.
Table of Contents
> STUFFINGS ..............................................................................................................................................27
Thanksgiving: A Celebration Of Food
i
Table of Contents
Cranberry Relish ............................................................................................................................................47
Holiday Potato Casserole ...............................................................................................................................53
Thanksgiving: A Celebration Of Food
ii
Table of Contents
Strawberry Spinach Salad .............................................................................................................................77
Thanksgiving: A Celebration Of Food
iii
Table of Contents
Thanksgiving: A Celebration Of Food
iv
Table of Contents
Turkey Casserole ..........................................................................................................................................107
Turkey Chili ..................................................................................................................................................108
Thanksgiving: A Celebration Of Food
v
Introduction
A Celebration Of Food
Copyright© 2002 VJJE Publishing Co.
All Rights Reserved
Introduction
1
> TURKEY AND GRAVIES
It's time to talk turkey. If you're cooking one for the first time
this Thanksgiving or even if you've cooked one before, do you know
if you're preparing it safely?
If you're not sure what to do, don't worry − plenty of people have
turkey questions and the answers are readily available. Each
Thanksgiving, staffers at the United States Department of
Agriculture's (USDA) Meat and Poultry Hotline answer hundreds of
calls from people who have questions about preparing turkey.
"Each Thanksgiving I've worked, I always get two or three people
calling and their birds are still in the freezer," says Bessie Berry,
manager of the USDA hotline. "They also want to know how long it takes
to cook (turkey), and basic kinds of things."
Raw or undercooked meat and poultry may contain harmful bacteria, and
therefore improper thawing, handling, cooking or storing of that
Thanksgiving bird can put hosts and dinner guests at risk for food
poisoning, Berry says.
We've consulted Berry and another turkey expert, Sherrie Rosenblatt,
director of public relations at the National Turkey Federation, and
came up with a top 10 list of common mistakes people make when
preparing a holiday turkey.
Avoid these turkey bloopers:
1. Buying fresh turkeys too early. "If they buy fresh, they usually
buy much too early − more than 2 days prior to Thanksgiving," says
Berry. You can only keep a fresh turkey refrigerated 1 to 2 days
before cooking. (However, a whole frozen turkey can be stored in
your home freezer at 0 degrees for up to 1 year.)
2. Cross contamination. "Don't put raw meat or poultry with raw
vegetables," says Rosenblatt. Although you may not intentionally have
these items in contact, if it happens, there is high risk of cross
contamination, that can spell food poisoning. Make sure to wash your
hands and the food preparation surface thoroughly in−between preparing
the turkey and a salad, for example.
3. Thawing a frozen bird at room temperature. This can lead to a
> TURKEY AND GRAVIES
2
potentially unsafe turkey. As the turkey starts to defrost, bacteria
will grow on the surface, multiplying to high levels that may not be
destroyed during cooking. There are three proper ways to thaw,
according to Rosenblatt. One is in the refrigerator, allowing 1 day
for every 5 pounds of turkey. An 8−pound bird would take 1 to 2 days
to thaw. If you need a quicker way, use cold water, changing the water
every 30 minutes. The same 8−pound bird would take about 4 to 6 hours
to defrost this way. The third method, Rosenblatt says, is to
microwave the turkey "if you can get it in there." Follow the
manufacturer's directions and roast immediately after thawing.
4. Partial cooking or prestuffing the night before. Do not partially
cook a turkey, because interrupted cooking may increase bacterial
growth. Do not prestuff, either, because that can also create a hotbed
for organisms to multiply. In addition, the cavity of the bird
insulates the stuffing and may prevent it from heating to the proper
temperature. If you want a jump on Thanksgiving dinner, Berry
recommends premixing the dry and wet stuffing ingredients (to prevent
cross contamination) and storing them in separate containers the night
before.
5. Overstuffing the turkey. You'll either wind up with undercooked
stuffing or an overcooked bird because you'll have to cook beyond the
cooking time for the stuffing to reach a safe temperature. The
National Turkey Federation recommends cooking the stuffing separately
from the turkey because improper handling and inadequate cooking of
stuffed birds can increase the possibility of food poisoning.
6. Cooking the turkey at low temperatures overnight. Cooking a turkey
below an oven temperature of 325F is unsafe because temperatures lower
than this may encourage bacteria to grow inside the turkey where
temperatures could stay below the danger zone of 140F.
7. Cooking the turkey ahead of time and letting it sit in the
refrigerator. Cooking a turkey ahead of time is all right, but leaving
it whole in the refrigerator is not recommended because a cooked bird
is just too big to cool quickly enough in a home refrigerator. The
solution is to remove the stuffing if the turkey is stuffed, and to
carve the turkey and store the slices in covered shallow pans in the
refrigerator. When reheating the slices, reheat to 165F.
8. Forgetting the food thermometer. Both Berry and Rosenblatt say a
food thermometer is a must. "Temperature is the true indicator that
Thanksgiving: A Celebration Of Food
> TURKEY AND GRAVIES
3
the turkey is done. Time is just a gauge," Rosenblatt says. "Everyone
wants to make sure their turkey is moist and pretty. When it's done,
it's done. The temperature is going to tell you it's ready."
Here's a word of caution on relying on cookbooks. Rosenblatt says
temperatures have changed for cooking turkeys. Turkeys today typically
take a shorter time to cook. That's because they have more white meat
and white meat cooks faster. "Throw away the cookbook and use the
thermometer," she says.
So what is the right temperature? The turkey should reach an internal
temperature of at least 180F. The thermometer should be placed in the
thickest part of the thigh between the leg and the breast. If cooking
only the turkey breast, it should reach 170F in the thickest part of
the breast, according to USDA guidelines.
9. Predicting the exact time your turkey will be ready. "Get over the
notion that you can predict when the bird is going to be ready," Berry
says. If it is done too early, you can hold it in the oven at 140F or
you may have to switch from having a hot turkey to a cold one.
10. Leaving out the leftovers. "People tend to think that once
they've cooked the turkey, they can leave it out forever, and they
cannot," Berry says. Leftovers shouldn't be left on the table beyond
2 hours, she says. When you're done with your meal, take the turkey
off the bone, divide into portions so that it will cool, and
refrigerate. Turkey will keep 3 to 4 days in the refrigerator. Use
stuffing and gravy within 1 to 2 days.
And what happens if you forget to take the turkey out of the freezer
on Thanksgiving Day? Berry says you may be surprised to hear that you
can actually take the turkey out of its wrap and stick it straight in
the oven as is, at a temperature no lower than 325F. Once it is thawed
enough, you can remove the giblets and neck from the cavity and
continue the cooking process.
"It takes about 50% more time for it to cook, but it is certainly
safe," Berry says.
For more information on turkey tips, check out the National Turkey
Federation's Web site, at (www.eatturkey.com). You can also call the
USDA Meat and Poultry Hotline at 1−800−535−4555 from 8 am to 2 pm ET
on Thanksgiving Day. The hotline is staffed by home economists,
Thanksgiving: A Celebration Of Food
> TURKEY AND GRAVIES
4
registered dietitians, and food technologists.
Thanksgiving: A Celebration Of Food
> TURKEY AND GRAVIES
5
Gravy Secrets
for each cup of gravy you need one
tablespoon each of fat and flour
Before hand, make up some rich turkey broth, use the bones or the organs. I
like to use the bones but that means no big uncarved turkey on the dinner
table. You can simmer turkey neck, heart, gizzard, and and some minced
onion, and celery and ½ t salt in enough water to cover until vegetables are
done. Dice the turkey liver and use the hot broth to simmer the diced
turkey liver for about 15 minutes The turkey bones yield much more broth and
you can add more vegetables to the pan. Don't forget to get the brownings
from the pan as mom says "that's the goodies" just after you've removed the
cooked turkey and roasting rack from the roasting pan. Strain poultry
drippings through a sieve into a 4−cup glass measuring cup. I then use 3
tb of corn oil to stir around in the bottom of the pan and get out the brown
bits that have baked on. That gets added to my turkey drippings and I still
really "wash" the pan out with my turkey broth if its made (or the water I'm
going to use in my broth if I haven't made it yet).
To make Gravy you need three things; well seasoned fat, flour, and good
rich broth. For each cup of finished gravy you need one tablespoon of Fat
and one tablespoon of flour and 1 cup of broth. The trick is to know how
many cups of broth you have and to see if you have that much fat. If you
are light on the broth end you can add some canned chicken broth If you
are light on the fat side you can add a small amount of corn oil, or just
save the rest of your broth for storing and reheating the turkey.
There are a few more tricks to making good gravy. First be sure to take the
measured fat and stir into it the measured flour and then put it over the
burner. Make sure you have covered all the flour with fat and blended it
well. Then you cook the flour and fat mixture until it begins to smell
just slightly salty. It will be bubbly and look like its just this side of
brown. Next REMOVE THE PAN FROM THE BURNER and whisk in the entire
measured liquids. Then return the pan to the burner and slowly bring this
almost to a boil. Remember you already cooked the flour in the fat so all
you need to do now is stir this until it thickens up to what you like. You
can let it stay sort of thin or let it cook out until it is thicker than
your Mashed potatoes.
Gravy Secrets
6
Basic Turkey Gravy
1 Package Neck, heart, gizzard from turkey giblets
1 Medium carrot thickly sliced
1 Medium onion thickly sliced
1 Medium celery rib thickly sliced
1/2 Teaspoon salt
1 turkey liver
3 Tablespoons fat from poultry drippings
3 Tablespoons all−purpose flour
1/2 Teaspoon salt
In a 3−quart saucepan, over high heat, place neck, heart, gizzard,
vegetables, and salt in enough water to cover. Heat to boiling. Reduce
heat to low; cover and simmer 45 minutes. Add liver and cook 15 minutes
longer. Strain both into a large bowl; cover and reserve broth in the
refrigerator.
To make gravy, remove the cooked turkey and roasting rack
from the roasting pan. Pour poultry drippings through a sieve into a 4−cup
measuring cup. Add 1 cup giblet broth to the roasting pan and stir until
the crusty brown bits are loosened; pour the deglazed liquid/broth into the
4−cup measure. Let the mixture stand a few minutes, until the fat rises to
the top. Over medium heat, spoon 3 tablespoons fat from the poultry
drippings into a 2−quart saucepan. Whisk flour and salt into the heated fat
and continue to cook and stir until the flour turns golden.
Meanwhile, skim and discard any fat that remains on top of the poultry
drippings. Add remaining broth and enough water to the poultry drippings
to equal 3−1/2 cups. Gradually whisk in warm poultry drippings/broth
mixture. Cook and stir, until gravy boils and is slighty thick.
Basic Turkey Gravy
7
Cranberry Gravy
1 (10 1/2 oz.) can condensed chicken broth
1/4 C. lemon juice
Grated peel of 1 lemon
1 can whole cranberry jelly
Salt and pepper to taste
After turkey has been removed from pan, skim off as much fat as possible from
drippings (an ice cube passed through the drippings will help to congeal the fat,
facilitating the removal), leaving juices and brown bits. Add chicken broth, lemon
juice and lemon peel. Cook over medium heat until bubbly hot. Add cranberry jelly
to gravy, stirring until dissolved and thoroughly heated through. Add salt and pepper
to taste. This will not be a thick gravy, but it may be thickened slightly, if desired.
Pour into a warmed gravy boat to serve with turkey and dressing.
Cranberry Gravy
8
Guilt−Free Turkey Gravy
1/4 Cup cornstarch
1/4 Cup water
4 Cups turkey broth and defatted pan juices
Salt and pepper
In a large saucepan, over medium heat, bring turkey broth and pan juices
to a boil. Meanwhile, blend until smooth the cornstarch and water.
Whisking constantly, slowly add the cornstarch mixture and continue
stirring until the gravy is thickened. Season to taste with salt and
pepper.
Note: To defat pan juices, pour poultry drippings into a glass measuring cup
and refrigerate until the fat solidifies. Remove the fat layer and discard.
Guilt−Free Turkey Gravy
9
Giblet Gravy
1 Package Neck, heart, gizzard from turkey giblets
1 Medium carrot thickly sliced
1 Medium onion thickly sliced
1 Medium celery rib thickly sliced
1/2 Teaspoon salt
1 turkey liver
3 Tablespoons fat from poultry drippings
3 Tablespoons all−purpose flour
1/2 Teaspoon salt
pepper to taste
In a 3−quart saucepan, over high heat, place neck, heart, gizzard,
vegetables, and salt in enough water to cover. Heat to boiling. Reduce
heat to low; cover and simmer 45 minutes. Add liver and cook 15 minutes
longer. Strain broth into a large bowl; cover and reserve broth in the
refrigerator.
To make the gravy, remove the cooked turkey and roasting rack from
the roasting pan. Pour poultry drippings through a sieve into a
4−cup measuring cup. Add 1 cup giblet broth to the roasting pan and stir
until the crusty brown bits are loosened; pour the deglazed liquid/broth
into the 4−cup measure. Let the mixture stand a few minutes, until the fat
rises to the top. Over medium heat, spoon 3 tablespoons fat from the
poultry drippings into a 2−quart saucepan. Whisk flour and salt into the
heated fat and continue to cook and stir until the flour turns golden.
Meanwhile, skim and discard any fat that remains on top of the poultry
drippings. Add remaining broth and enough water to the poultry drippings
to equal 3−1/2 cups. Gradually whisk in warm poultry drippings/broth
mixture. Pull cooked meat from the neck and discard bones. Coarsely
chop the neck meat and cooked giblets and stir into gravy. Season with
salt and pepper. Cook and stir until gravy simmers and is slightly thick.
Giblet Gravy
10
Champagne Turkey
1 (12 pound) whole turkey, neck and giblets removed
1/2 cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
2/3 (750 milliliter) bottle champagne
Preheat oven to 350F. Rinse turkey, and pat dry. Gently loosen turkey
breast skin, and insert pieces of butter between the skin and breast.
Place apples inside the turkey's cavity. Sprinkle with garlic powder,
salt, and pepper. Place turkey in a roasting bag, and pour champagne
over the inside and outside of the bird. Close bag, and place turkey in
a roasting pan. Bake turkey 3 to 3 1/2 hours in the preheated oven, or
until the internal temperature is 180 degrees F (85 degrees C) when
measured in the meatiest part of the thigh. Remove turkey from bag, and let
stand for at least 20 minutes before carving.
Champagne Turkey
11
Deep−Fryed Turkey
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion
In a large stockpot or turkey fryer, heat oil to 400 degrees F.
Be sure to leave room for the turkey, or the oil will spill
over. Layer a large platter with food−safe paper bags. Rinse turkey, and
thoroughly pat dry with paper towels. Rub Creole seasoning over turkey
inside and out. Make sure the hole at the neck is open at least 2 inches so
the oil can flow freely through the bird. Place the whole onion and turkey
in drain basket. The turkey should be placed in basket neck end first.
Slowly lower basket into hot oil to completely cover turkey. Maintain the
temperature of the oil at 350 degrees F, and cook turkey for
3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from
oil, and drain turkey. Insert a meat thermometer into the thickest part of
the thigh; the internal temperature must be 180 degrees F.
Finish draining turkey on the prepared platter.
Deep−Fryed Turkey
12
Grilled Whole Turkey
12 pounds whole turkey
2 cups water
3 tablespoons chicken bouillon powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon poultry seasoning
1/2 teaspoon chopped parsley
1 teaspoon paprika
Prepare an outdoor grill for indirect medium heat, and lightly oil grate.
Rinse turkey, and pat dry. Place turkey breast side down on the prepared
grill. Sear turkey on both sides until skin is golden to dark brown. In a
large roasting pan, mix together the water, bouillon powder, garlic powder,
onion powder, poultry seasoning, parsley, and paprika. Place turkey breast
side down in the roasting pan. Scoop the pan mixture over the turkey. Cover
tightly with foil and place on grill. Grill 3 to 4 hours, until the
internal temperature of the thigh reaches 180F. Remove turkey from grill
and let stand 15 minutes before carving.
Grilled Whole Turkey
13
Herb−Roasted Turkey With Citrus Glaze
1 − 15 Pound Whole Turkey fresh or frozen (thawed)
3 Large lemons
2 Large limes
1−1/2 Teaspoon salt, divided
1/2 Teaspoon black pepper coarsely ground
1/4 Cup dry white wine
1/4 Cup packed brown sugar
Pan Gravy
1 Bunch, each fresh sage, marjoram, and thyme, divided
Preheat oven to 325F. Remove giblets and neck from turkey; reserve for
gravy. Rinse turkey with cold running water and drain well. Blot dry with
paper towels. Peel skin from lemons and limes to make rose garnishes.
Reserve in refrigerator. Squeeze enough juice from the lemons and limes to
equal 2 tablespoons each. Cut the remaining lemons and limes in half and
place in the turkey cavity. Sprinkle salt in the cavity.
In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.
Gently loosen skin from the turkey breast without totally detaching the skin and
carefully place 1 tablespoon each fresh sage and marjoram under the skin.
Replace the skin. Fold neck skin and fasten to the back with 1 or 2
skewers. Fold the wings under the back of the turkey. Return legs to
tucked position. Place turkey, breast side up, on a rack in a large
shallow (about 2−1/2 inches deep) roasting pan. Rub turkey with salt,
pepper, and 2 to 3 tablespoons of salad oil. Insert oven−safe meat
thermometer into the thickest part of the thigh, being careful that the
pointed end of the thermometer does not touch the bone. Roast the turkey
in a preheated 325 degree F. oven about 3−3/4 hours.
During the last hour of roasting time, baste with the pan drippings. During
the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil
to prevent excessive browning. Continue to roast until the thermometer
registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.
Remove turkey from the oven and allow it to rest for 15−20 minutes before
carving. Place on a warm large platter and garnish the platter with the
remaining fresh herbs and lemon and lime roses.
Prepare lemon and lime roses as follows: with a small sharp knife or
vegetable peeler, cut a continuous thin 1−inch strip of peel. Avoid cutting
into the white pith. Roll tightly, skin inside out, and secure with toothpicks.
Reserve in a bowl filled with ice water until time for service.
Herb−Roasted Turkey With Citrus Glaze
14
Homestyle Turkey
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey.
Discard the giblets, or add to pan if they are anyone's favorites. Place
turkey in a Dutch oven or roasting pan. Separate the skin over the breast to
make little pockets. Put 3 tablespoons of the butter on both sides between
the skin and breast meat. This makes for very juicy breast meat. In a
medium bowl, combine the water with the bouillon. Sprinkle in the parsley
and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt
over the turkey. Cover with foil, and bake in the preheated oven 3 1/2 to
4 hours, until the internal temperature of the turkey reaches 180 degrees F
(80 degrees C). For the last 45 minutes or so, remove the foil so the turkey
will brown nicely.
Homestyle Turkey
15
Maple Roast Turkey and Gravy
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
2 1/2 teaspoons lemon zest
3/4 cup butter
salt and ground black pepper to taste
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all−purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy (optional)
Boil apple cider and maple syrup in a heavy saucepan over medium−high heat
until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in
1/2 of the thyme and marjoram and all of the lemon zest. Add the butter,
and whisk until melted. Add salt and ground pepper to taste. Cover and
refrigerate until cold (syrup can be made up to 2 days ahead).
Preheat oven to 375F. Place oven rack in the lowest third of oven.
Wash and dry turkey, and place in a large roasting pan. Slide hand under
skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under
the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup
of the maple butter mixture over the outside of the turkey. With kitchen
string, tie legs of turkey together loosely.
Arrange the chopped onion, chopped celery, and chopped carrot around the
turkey in the roasting pan. If desired, the neck and giblets may be added
to the vegetables. Sprinkle the remaining thyme and marjoram over the
vegetables, and pour the chicken stock into the pan.
Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to
350F, and cover turkey loosely with foil. Continue to roast, about 3 to 4
hours unstuffed or 4 to 5 hours stuffed, until the internal temperature
of the thigh reaches 180F and stuffing reaches 165F. Transfer turkey to a
platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey
to sit about 25 minutes before removing stuffing and carving.
Maple Roast Turkey and Gravy
16
To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices.
Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan
and bring to a boil. In a small bowl, mix reserved maple butter mixture with
flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and
apple brandy. Boil until reduced and slightly thickened. Season with salt and
pepper to taste.
Thanksgiving: A Celebration Of Food
Maple Roast Turkey and Gravy
17
Port−Basted Roast Turkey with Gravy
1 13− to 14−pound turkey; neck, gizzard and heart reserved for Gravy Base
9 tablespoons butter, room temperature
1 1/2 cups (or more) canned low−salt chicken broth
1/2 cup tawny Port
1 cup water
1 medium onion, coarsely chopped
1 large carrot, coarsely chopped
1 medium Granny Smith apple, peeled, cored, coarsely chopped
Gravy Base
3 tablespoons all purpose flour
Position rack in bottom third of oven and preheat to 325°F. Pat turkey dry. Place
turkey on rack set in large roasting pan. Rub turkey breast with 2 tablespoons butter.
Sprinkle with salt and pepper. Fold 2−foot−square piece of cheesecloth in half twice,
forming 12−inch square. Dip cloth into water; squeeze out excess moisture. Drape
cloth over turkey breast, tucking cloth under at sides. Roast 30 minutes.
Meanwhile, bring 1 1/2 cups broth, Port and 4 tablespoons butter to simmer in heavy
medium saucepan, stirring until butter melts. Baste turkey with 3/4 cup Port mixture.
Roast turkey 1 hour 10 minutes, basting twice with remaining Port mixture.
Add water, onion, carrot and apple to roasting pan; stir to coat vegetables with pan
juices. Baste turkey with pan juices. Roast 20 minutes. Remove cheesecloth. Roast
turkey until skin browns and meat thermometer inserted into innermost part of thigh
registers 180°F, basting occasionally with pan juices, about 50 minutes. Transfer
turkey to platter; tent with foil.
Place roasting pan over medium−high heat. Bring pan juices and vegetables to boil,
scraping up any browned bits. Add Gravy Base and boil uncovered 5 minutes. Scrape
mixture into strainer set over large measuring cup, pressing on solids with back of
spoon. Spoon fat off top of pan juices. Add enough additional broth to cup to measure
3 cups liquid if necessary, or transfer pan juices to saucepan and boil until reduced to
3 cups if necessary. Bring pan juices to simmer in heavy medium saucepan. Mix 3
tablespoons butter and flour in small bowl to form paste. Add paste to pan juices;
bring to boil, whisking constantly. Boil until sauce thickens, whisking occasionally,
about 5 minutes. Season to taste with salt and pepper. Serve turkey, passing gravy
separately.
Port−Basted Roast Turkey with Gravy
18
Roast Turkey With Herbal Rub
1 − 13 Pound Whole Turkey fresh or thawed
1 Medium onion quartered
1 lemon quartered
1/4 Cup vegetable oil
1 Teaspoon dried thyme
1 Teaspoon dried tarragon
1 Tablespoon dried rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
Preheat oven to 325F. Remove giblets and neck from turkey and reserve for
broth. Rinse turkey with cold running water and pat dry with paper towels.
Place onion and lemon quarters in neck and body cavities. In a small bowl,
mix oil with herbs, salt and pepper. With your finger tips, gently loosen
skin from the breast without pulling off the skin. Place 1 tablespoon of
herb mixture under skin; replace skin. Rub cavities and outside of turkey
with remaining herb mixture. Secure the neck skin to the back with
skewers. Fold wings under back of turkey. Place legs in tucked position. May
be prepared to this point, covered and refrigerated for several hours.
Place turkey, breast side up, on a rack in a large shallow (no more than
2−1/2 inches) deep roasting pan. Insert an oven−safe thermometer into the
thickest part of the thigh, being careful it does not touch the bone.
Cover bird with a loose tent of foil. Roast turkey in a preheated 325
degree F. oven for about 2−1/2 hours. Remove foil and baste bird with pan
juices. Continue to roast for about another hour until meat thermometer
registers 180 degrees F. in the thigh. Remove turkey from oven and allow
to rest for 15−20 minutes before carving. Transfer to a large platter and
serve with gravy.
Roast Turkey With Herbal Rub
19
Roast Turkey with Maple Herb Butter
12 pounds whole turkey, neck and giblets reserved
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
1/2 teaspoon lemon zest
3/4 cup butter, softened
2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
2 cups apple cider
Boil apple cider and maple syrup in heavy large saucepan over
medium−high heat until reduced to 1/2 cup, about 20 minutes. Remove
from heat. Mix in half of chopped thyme, half of marjoram and lemon
peel. Add butter and whisk until melted. Season generously with salt
and pepper. Cover and refrigerate until cold, about 2 hours.
Preheat oven to 375F. Position rack in lower third of oven. Pat turkey
dry with paper towels. Place turkey on rack set in large roasting pan.
Slide hand under skin of turkey breast to loosen skin. Rub 1/2 cup maple
butter over breast and under skin. If stuffing turkey, spoon stuffing
into main cavity. Rub 1/4 cup maple butter over outside of turkey.
Reserve remaining maple butter for gravy. Tie legs together loosely to
hold shape of turkey. Arrange onion, celery, carrots and reserved turkey
neck and giblets around turkey in pan. Sprinkle vegetables with remaining
1 tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cups
apple cider into pan.
Roast turkey 30 minutes. Reduce oven temperature to 350F. Cover entire
turkey loosely with heavy−duty foil and roast until meat thermometer
inserted into thickest part of thigh registers 180F or until juices run
clear when thickest part of thigh is pierced with skewer, basting
occasionally with pan juices, about 2 hours 25 minutes for unstuffed
turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to
platter. Tent turkey with aluminum foil and let stand 30 minutes;
reserve mixture in pan for gravy.
For the gravy: strain pan juices into large measuring cup, pressing on
solids with back of spoon. Spoon fat from pan juices. Add enough chicken
broth to pan juices to measure 3 cup. Transfer liquid to heavy medium
saucepan and bring to boil. Mix 3 tablespoon reserved maple butter and
1/3 cup flour in small bowl to form smooth paste. Whisk paste into broth
mixture. Add chopped fresh thyme and bay leaf. Boil until reduced to
Roast Turkey with Maple Herb Butter
20
sauce consistency, whisking occasionally, about 10 minutes. Mix in
apple brandy, if desired. Season gravy to taste with salt and pepper.
Brush turkey with any remaining maple butter and serve with gravy.
Thanksgiving: A Celebration Of Food
Roast Turkey with Maple Herb Butter
21
Roast Turkey with White−Wine Gravy
12− to 14−pound turkey (reserving neck and giblets, but excluding liver,
for making stock)
1 stick (1/2 cup) unsalted butter
8 sprigs mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram
1 1/2 cups water
For gravy:
1 large onion
1 1/2 cups dry white wine
4 cups Turkey Giblet Stock plus additional for thinning gravy
1/3 cup all−purpose flour
Garnish: large bouquet of mixed fresh herb sprigs
Preheat oven to 325° F.
Rinse turkey inside and out and pat dry. Fold neck skin under body and fasten with
a small skewer. Using small skewers secure wings to body. Transfer turkey to a rack
set in a roasting pan and melt butter. Brush inside of turkey with some butter and
season with salt and pepper. Put herb sprigs inside body cavity. Brush outside of
turkey with remaining butter and season with salt and pepper. Loosely tie drumsticks
together with kitchen string. Roast turkey in middle of oven 1 hour.
Add water to pan and roast turkey, basting every 20 minutes, 2 hours more, or until
a meat thermometer inserted in fleshy part of a thigh registers 175° F. and juices run
clear when thigh is pierced. Transfer turkey to a heated platter and reserve juices in
pan. Remove skewers and discard string. Let turkey stand 30 minutes.
While turkey is standing, make gravy:
Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for
sautéing onions, below, and for stuffing). On top of stove deglaze pan with wine
over moderately high heat, scraping up brown bits, and boil mixture until reduced
to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture
through a sieve into a saucepan.
In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high
heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook
roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a
simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to
prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional
stock to thin gravy to desired consistency. Season gravy with salt and pepper and
Roast Turkey with White−Wine Gravy
22
transfer to a heated sauceboat.
Garnish turkey with herb bouquet and serve with gravy.
Thanksgiving: A Celebration Of Food
Roast Turkey with White−Wine Gravy
23
Slow Cooker Turkey Breast
1 4 to 5lb boneless turkey breast, with skin OR 2 1/2 lb for 3 1/2 qt cooker
1/2 cup Italian parsley, chopped
1 tablespoon fresh thyme leaves OR 1 teaspoon dried, crumbled
1 tablespoon grated lemon rind
2 tart apples, peeled,cored,chopped (2 cups)
4 medium leeks (white part & 1−inch pale green), rinsed,sliced thinly (4 cups)
1 cup chicken broth
1/2 cup dry white wine
2 tablespoons butter, room temperature
2 tablespoons all−purpose flour
Rinse turkey breast and pat dry. Lightly pound breast and, with your fingers,
separate skin from breast meat. Combine parsley, thyme, and lemon rind. Rub
turkey inside and under the skin with the herb mixture; replace skin and tie in
place with kitchen twine.
Arrange apples and leeks in bottom of 5−quart or larger slow cooker (for a
smaller slow cooker, use a 2 to 2 1/2 pound turkey breast). Top with turkey
breast, skin side up. Drizzle lemon juice over turkey breast. Cover and cook
on low for 8 to 10 hours or on high for 3 1/2 to 4 hours, until tender.
Transfer breast to a serving platter and keep warm. (Brown for 5 minutes under
a preheated broiler for browned skin.) Let turkey breast stand for 10 minutes
before carving.
Turn setting to high. Whisk broth and wine into the juices in the slow cooker.
In a small bowl, combine the butter and flour. Whisk into the slow cooker and
cook, uncovered, stirring occasionally, until thickened and bubbly, about 15
minutes. Cook and stir for another minute. Pour sauce into a serving dish and
spoon over breast slices.
Slow Cooker Turkey Breast
24
Tangerine−Glazed Turkey
10 pounds whole turkey, neck and giblets reserved
3/4 cup unsalted butter, softened
3/4 cup canola oil
1 1/2 cups tangerine juice
2 1/4 cups turkey stock
3 tablespoons all−purpose flour
2 cups Sausage, Apple and Dried Cranberry Stuffing
Preheat oven to 425F. Rinse the turkey, pat it dry, and season inside
with salt and pepper. Pack the neck cavity loosely with the stuffing.
Fold the neck skin under the body, and fasten it with a skewer. Pack
the body cavity loosely with the remaining stuffing. Tie the drumsticks
together (truss) with butcher's twine. Spread the turkey with 1/2 of
the butter (6 tablespoons) and season it with salt and pepper. Place
turkey in a shallow roasting pan; roast for 25 minutes.
Meanwhile, in a saucepan, melt the remaining butter (6 tablespoons)
with the oil and tangerine juice; allow mixture to cool. Reduce the
oven temperature to 325F. Baste the turkey with the pan juices and
drape it with a piece of cheesecloth soaked in the tangerine−oil
mixture. Roast the turkey for one hour before basting the turkey with
the tangerine−oil mixture and pan juices (over the cheesecloth) every
20 minutes for 2 1/2 hours more (or until juices run clear when the
fleshy part of a thigh is pricked with a skewer and a meat thermometer
inserted in the fleshy part of a thigh registers 180−185F.
Discard the cheesecloth and the trussing string from turkey. Transfer
the turkey to a heated platter, reserving the pan juices in the roasting
pan; let stand for 25 minutes before carving and spooning out stuffing
into a serving dish. Skim the fat from the remaining pan juices and
reserve 1/4 cup. Add 1 cup of the stock to the pan juices and deglaze
the pan over high heat, scraping up the brown bits.
In a saucepan, whisk the 1/4 cup of reserved fat and flour. Cook the
"roux" over low heat, whisking, for 3 minutes. Add the remaining 2 cups
stock and the deglazing liquid; continue to whisk. Simmer the gravy for
10 minutes, stirring constantly, then strain through a sieve. Add
chopped giblets; transfer to gravy boat and serve.
Tangerine−Glazed Turkey
25
Turkey Breast Braised With Garlic And Rice
1 Cup long−grain rice
1 Can (14−1/2 ounces) chicken broth
1/2 Cup white wine
2 Teaspoons dried parsley
1/2 Teaspoon each dried rosemary, thyme and sage
1 Bay leaf
1 Bone−In Turkey Breast (5−6 pounds)
Paprika
3 Cloves garlic
Preheat oven to 350F. In 5−quart Dutch oven combine rice, broth, wine,
parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture
and sprinkle turkey generously with paprika. Cut off root ends of garlic
cloves. Place whole garlic bulbs, cut−end−up, in rice around turkey breast.
Cover top of Dutch oven with foil and lid. Bake at 350 degrees F. 2−1/2
to 3 hours or until meat thermometer inserted in thickest part of breast
registers 170−175 degrees F. Allow to stand 10 to 15 minutes before
serving. To serve, carve turkey into slices and place on platter. Spoon rice
mixture into serving bowl. Squeeze garlic from skins onto turkey and rice.
Turkey Breast Braised With Garlic And Rice
26
> STUFFINGS
> STUFFINGS
27
Apple Stuffing
1/4 C. chopped onions
1/4 C. chopped celery
2 T. margarine
4 C. dry bread cubes
1/2 tsp. poultry seasoning
1/2 tsp. dried sage
1 C. diced, unpeeled apples
1/2 tsp. dried sage
Freshly−ground black pepper
1/2 C. chicken broth
Cook onions and celery in margarine for 5 minutes, or until tender.
Combine onions and celery with all other dry ingredients. Add broth,
and toss. Use to stuff Cornish game hens, chicken or turkey.
Yields stuffing for a 10− to 12−pound turkey or 12 servings.
Apple Stuffing
28
Brown Rice Dressing
2 C. brown rice
4 C. liquid (broth from boiling the giblets and water to make up the difference)
1/2 C. butter or olive oil
1 large or two medium onions, sliced or chopped fairly fine
2 bell peppers, sliced or chopped fine (any color works, but red is best)
2 stalks celery, sliced thin
1 head garlic, peeled and chopped fine
1/2 lb. mushrooms, sliced thin
1 large, tart apple, chopped
1/2 C. raisins or currants
2 tsp. Worcestershire sauce (or to taste)
1/2 tsp. curry
1 tsp. basil
1/2 C. chopped nuts (optional)
Cook rice in liquid until done, about 45 minutes. Meanwhile, sauté onion, bell
pepper, celery, garlic and mushrooms in butter or oil. You can use less oil if you like.
When vegetables are just tender, add remaining ingredients and toss together. Let
stand until rice is done to blend flavors. Mix with rice, and stuff the bird.
Whatever is left can be baked for 30 minutes in a casserole.
Brown Rice Dressing
29
Chestnut Stuffing
1 lb. chestnuts
1 medium onion, chopped
3 stalks celery (or heart of 1 bunch), chopped
1 loaf stale bread, crumbled and moistened
2 T. parsley
1 tsp. oregano
Salt and pepper, to taste
2 eggs, beaten
1/2 C. butter, melted
Steam chestnuts for 20 minutes to make them easier to shell. Shell and
chop them coarsely.
In large bowl, lightly toss chestnuts, onion, celery, bread, parsley, oregano,
salt and pepper. Add eggs and butter and toss well. If too dry, add little
sprinkles of water. More bread can be added to the stuffing if more volume
is needed. Fill large cavity and neck cavity and fasten shut with steel skewers.
Chestnut Stuffing
30
Cornbread Dressing
3 C. self−rising cornmeal
1/4 C. all−purpose flour
1 T. sugar
1 tsp. salt
Pinch of baking soda
3 C. buttermilk
2 eggs, well beaten
1 C. chopped celery
3/4 C. chopped onion
3 T. bacon drippings
1 3/4 C. herb−seasoned stuffing mix
1/2 tsp. rubbed sage
1 can cream of chicken soup, undiluted
3 C. turkey or chicken broth
Combine first 5 ingredients. Stir lightly. Add buttermilk and eggs. Mix well.
Stir in celery and onion.
Heat bacon drippings in 10−inch iron skillet until very hot. Add 1 tablespoon
drippings to batter. Mix well. Pour batter into hot skillet. Bake at 450ºF for
about 30 minutes or until bread is lightly browned. Crumble into large mixing
bowl. Add stuffing mix and sage. Set aside.
Place soup in medium saucepan. Gradually stir broth into soup. Cook over
medium heat, stirring constantly until thoroughly heated. Pour over crumb
mixture. Stir well. Spoon into well−greased 13 x 9−inch baking dish. Bake
at 375ºF for 35 to 40 minutes.
Cornbread Dressing
31
Cranberry−Tangerine Stuffing
1/3 C. chopped celery
3 T. butter or margarine, melted
3 tangerines
2 2/3 C. herb seasoned stuffing mix
2 C. cooked wild rice
1/3 C. cranberries
1/3 C. chicken broth
1/4 tsp. poultry seasoning
Sauté celery in butter until tender, set aside.
Peel, section and chop tangerines, and place in a large bowl. Add celery
mixture, stuffing mix, wild rice, cranberries, chicken broth and poultry
seasoning; stir well.
Spoon stuffing into cavity of turkey. Bake according to directions on
turkey packaging. Yields about 5 cups of stuffing to fill cavity of turkey.
Cranberry−Tangerine Stuffing
32
Green Onion And Cornbread Stuffing
1 Can (10−1/2 ounces) condensed French Onion soup
1 Soup Can water
1/4 Cup margarine
1 Cup celery cut into 1/4−inch cubes
1 Cup green onions thinly sliced
1−1/2 Teaspoons poultry seasoning
2 Packages (8 ounces each) cornbread stuffing mix
Vegetable cooking spray
Preheat oven to 350F. In 5−quart saucepan combine soup, water, margarine,
celery, onions, and poultry seasoning. Bring to boil and remove from heat.
Stir in cornbread stuffing mix. Bake stuffing in 1−1/2 quart casserole
coated with non−stick vegetable cooking spray. Bake, covered, at 350
degrees F. 45 minutes or until set.
Green Onion And Cornbread Stuffing
33
Minnesota Wild Rice Dressing
4 Slices bacon cut into 1−inch pieces
1 Cup onion chopped
1 Cup celery chopped
1/2 Pound mushrooms sliced
1 Package (4 ounces) wild rice cooked according to package directions
2 Cups bread crumbs
1/2 Pound breakfast sausage, cooked
1 Teaspoon dried oregano
1/2 Teaspoon dried sage
Salt
Pepper
Preheat oven to 325F. In medium−size skillet, over medium heat, saute
bacon until almost crisp. Add onion, celery and mushrooms; continue
cooking until vegetables are tender. In large bowl combine bacon mixture,
wild rice, bread crumbs, sausage, oregano and sage. Season to taste with
salt and pepper if desired. Spoon dressing into lightly greased 2−quart
casserole dish. Bake, covered, at 325 degrees F. 35 to 40 minutes.
Minnesota Wild Rice Dressing
34
Old Fashioned Bread Stuffing
3−4 loaves of white bread (or 5 if you like leftovers)
water
chicken broth
insides of the turkey
2 bunches of celery
1 or 2 onions
2 Tablespoon butter
1/2 tsp. sage
oysters (optional)
mushrooms (option)
The night before you want to eat the stuffing, break the bread into small
pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit
overnight to dry out. The next day, after you remove the insides of
turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30
minutes). Remove insides for later use or discard. Keep water and put
aside.
Preheat oven to 350F. Chop onion and celery and place into
food processor until minced. Melt 2−3 tablespoons of butter in large
saucepan. Saute onion and celery until heated through. Do not brown!
(Saute mushrooms also at this time if wanted). Depending on how much
stuffing you want and how much celery and onion you've chopped, you may have
to saute the onion and celery in two parts. Once cooked, pour the
onion/celery mixture directly over the dried out bread. Pour 1/2 tsp. sage
over bread/onion/celery mixture. Then take your reserved water and pour
slowly over bread. The bread will shrink as you do this. Be careful not to
pour too much water in. Mix thoroughly and smell/taste for perfect
stuffing. 12.If you need more liquid, open a can of chicken broth and pour
over bread. If you need more spice, add more sage. If you are using
oysters, add them now. Once stuffing is of a consistency that it will
stick together and does not look too dry, do not add more liquid. Either
stuff in turkey to be baked in oven, or put in 9 x 13 pan. If using
oysters, it is recommended that you bake the stuffing in a pan so as to
ensure the oysters will be cooked through. Bake in 350 degree oven for 45
minutes to an hour. You want the stuffing to have a nice brown crust on top.
P.S. If you are cooking the stuffing in a pan and not inside the turkey, try
stuffing the turkey with small apples. It smells wonderful and the apples
have a great flavor when you take them out.
Old Fashioned Bread Stuffing
35
Oyster Dressing
DO NOT MAKE THIS THE DAY BEFORE!!! Make it just before
stuffing the turkey right before you bake it.
1/2 C. celery, chopped
1/2 C. onion, chopped
1 bay leaf
1/4 C. butter
6 C. dry bread crumbs
1 T. parsley, chopped
3 C. raw oysters, chopped
1 tsp. poultry seasoning
Salt and pepper
2 eggs, beaten
1 3/4 C. oyster liquor plus milk, if needed
Cook celery, onion and bay leaf in butter until tender but not brown. Discard
the bay leaf. Add crumbs and parsley to the butter mixture. Add oysters,
seasonings and eggs. Add enough of the liquid mixture to moisten. This will
stuff a 10− to 12−pound turkey.
Oyster Dressing
36
Sausage, Apple, and Dried Cranberry Stuffing
3 3/4 cups white bread cubes
1 pound bulk sausage
1 cup diced onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 medium Golden Delicious apple − peeled, cored and chopped
3/4 cup dried cranberries
1/3 cup chopped parsley
1 cooked chicken liver, diced
3/4 cup turkey stock
4 tablespoons melted butter
Preheat oven to 350F. Bake the whole−wheat and white bread cubes until
evenly golden brown. Transfer toasted bread cubes to a large bowl and
let them cool.
In a large skillet, cook the sausage and chopped onions over moderate
heat, stirring and breaking up the lumps until fully cooked. Add the
chopped celery, sage, rosemary and thyme; cook for 2 minutes while
stirring.
Add the sausage mixture to the bread with the chopped apples, dried
cranberries, parsley and reserved liver. Toss mixture well. Drizzle
the stock and the melted butter over the mixture; toss stuffing well.
Sausage, Apple, and Dried Cranberry Stuffing
37
Southwestern Jalapeno Cornbread Stuffing
4 Cups cornbread crumbled
10 Slices dried bread, cubed
1 Pound mild Italian sausage
1−1/2 Cups celery chopped
1 Cup onion chopped
1−1/2 Teaspoons salt
1 Teaspoon poultry seasoning
1/4 Cup Jalapeno peppers, seeded and chopped
2 eggs slightly beaten
1 Cup turkey broth
Preheat oven to 325F. In large bowl combine cornbread and bread cubes.
In large skillet, over medium−high heat, saute sausage, celery and onion
until sausage is no longer pink and vegetables are tender; combine with
cornbread mixture. Add salt, poultry seasoning, jalapeno peppers, eggs and
turkey broth. Spoon dressing into lightly greased 3−quart casserole dish.
Bake, covered, at 325 degrees F. 45 to 50 minutes.
Southwestern Jalapeno Cornbread Stuffing
38
Southern Cornbread and Oyster Dressing
1/4 cup butter
1 large onion, chopped
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup chopped fresh parsley
salt and pepper, to taste
2 large eggs, lightly beaten
1 pint shucked oysters, drained
1/2 cup oyster liquid, from drained oysters
Preheat oven to 350 degrees.
Saute onions and celery in 2 tablespoons of the butter until wilted,
not browned. Combine cornbread and bread crumbs in a large bowl;
mix in sauteed onions, salt and pepper, and parsley. Add beaten eggs
and toss more; moisten with the oyster liquid until moist but not
soggy. Add the oysters.
Pat the mixture into a lightly buttered rectangular cake pan (it
should make a 1−inch layer in the pan). Dot with remaining butter
and bake about 45 minutes, until golden brown and set in the center.
Southern Cornbread and Oyster Dressing
39
> SIDE DISHES
> SIDE DISHES
40
Broccoli Casserole
2 (10 ounce) packages frozen broccoli
2 (10 ounce) cans condensed cream of mushroom soup
2 cups minute rice
3/4 cup chopped onion
1/4 cup butter or margarine
1 (16 ounce) jar pasteurized processed cheese sauce
salt and ground black pepper
Cook rice as directed on box. Saute onions in butter
until golden. Cook broccoli as directed on package and drain.
Mix together broccoli, soup, rice, onion, butter, and cheese.
Season with salt and pepper to taste. Place in a 9 by 13 inch
oven proof dish. Bake for 30 to 40 minutes at 350 degrees.
Broccoli Casserole
41
Butternut Squash with Apples and Maple Syrup
2 1/2 to 2 3/4 pounds butternut squash (about 2 medium), peeled, quartered
lengthwise, seeded, cut crosswise into 1/4−inch−thick slices (about 6 cups)
2 1/4 pounds medium−size tart green apples (such as Granny Smith), peeled,
quartered, cored, but crosswise into 1/4−inch−thick slices (about 6 cups)
3/4 cup dried currants
Freshly grated nutmeg
3/4 cup pure maple syrup
1/4 cup (1/2 stick) butter, cut into pieces
1 1/2 tablespoons fresh lemon juice
Preheat oven to 350°F. Cook squash in large pot of boiling salted water until
almost tender, about 3 minutes. Drain well. Combine squash, apples and currants
in 13x9x2−inch glass baking dish. Season generously with nutmeg, salt and pepper.
Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over
low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly.
Bake until squash and apples are very tender, stirring occasionally, about 1 hour.
Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered
in 350°F. oven about 30 minutes.)
Butternut Squash with Apples and Maple Syrup
42
Candied Yams with Bourbon
6 to 8 large sweet potatoes
1/4 cup light corn syrup
1/4 cup dark corn syrup
2 tablespoons maple syrup
1/4 cup Kentucky bourbon, high quality
salt and pepper, to taste
fresh parsley, minced
Cook sweet potatoes; peel and slice crosswise then lengthwise or as desired.
Cool and arrange in buttered casserole pan or dish. combine remaining ingredients
except parsley and pour over potatoes. Bake at 350F degrees until bubbling hot.
Garnish with parsley.
Candied Yams with Bourbon
43
Cheddar Corn Casserole
1 stick butter (4oz), melted
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (16oz) creamed corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded
In a medium saute pan, heat 2 tablespoons of butter over medium heat. Add
onion and peppers and cook until softened, stirring occasionally. Remove
from heat.
Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl.
Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in
cheese and onion−pepper mixture.
Turn into a 2−quart buttered baking dish. Bake in a preheated 350 degree F. oven
for 30 to 35 minutes, until puffed and golden.
Cheddar Corn Casserole
44
Corn Pudding
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream style corn
1/2 cup margarine, softened
1 cup sour cream
1 (8.5 ounce) package dry cornbread mix
Preheat oven to 350F. Lightly grease a 2 quart casserole dish. In a
medium bowl, mix together the whole kernel corn, cream style corn,
margarine, sour cream, and corn bread mix. Pour into the prepared
casserole dish. Bake for 45 minutes in the preheated oven, or
until a knife inserted in the center comes out clean.
Corn Pudding
45
Cranberry Chutney
1 Package (12 ounces) fresh cranberries
1/2 Cup balsamic vinegar
1/2 Cup sugar
1 Teaspoon nutmeg
1 Teaspoon cinnamon
1 Teaspoon cayenne pepper
1 Teaspoon cumin
In medium saucepan, over high heat, combine cranberries, vinegar and
sugar; bring to a boil. Reduce heat to medium−low and add nutmeg,
cinnamon, cayenne, and cumin Simmer 20 to 25 minutes or until mixture is
very thick, stirring frequently.
Cranberry Chutney
46
Cranberry Relish
2 oranges
1 cup sugar
2 teaspoons lemon juice
2 teaspoons fresh ginger, cut in fine julienne
1 bag (12 ounces) fresh or frozen cranberries
1/2 teaspoon freshly ground white pepper
Peel 1 orange and cut the zest (orange part only) into a very fine
julienne, as thin as possible; set aside. Squeeze both oranges for
juice; set aside.
Combine sugar and lemon juice in a small sauté pan. Heat up slowly
and continue cooking until the sugar begins to caramelize. If necessary,
wash down the sides of the pan by brushing with a little water to keep
the sugar from burning.
When the sugar is caramel colored, add the julienned ginger and orange
zest. Cook for about 1 minute, then add the cranberries, orange juice
and pepper. Continue to cook on medium−high heat, stirring frequently,
for about 5 minutes or until the cranberries are slightly broken but
not mushy (frozen cranberries will take about 7 minutes). Remove from
the heat and let cool. Makes 3 cups.
Cranberry Relish
47
Creamed Onions
2 cans (15 1/2 oz.) small white onions
2 tblsp. butter
1 tblsp. flour
1 1/4 cups milk
1/2 tsp salt
1/4 tsp mace
dash of pepper
1/4 cup dry bread crumbs
Drain the onions; reserve 1/2 cup liquid. Melt the butter in a medium saucepan.
Remove from the heat stir in flour until smooth. Gradually add reserved onion
liquid and milk. Bring the mixture to a boil stirring gently for 1 minute. Add the
onions, salt, mace and pepper. Heat thoroughly and place in a 1 quart casserole
dish. Sprinkle with bread crumbs and place under the broiler for about 2 minutes,
just enough to brown the top.
Creamed Onions
48
Crockpot Scalloped Potatoes
6−8 thinly sliced potatoes
1 can cheddar cheese soup
1 cup velveeta cheese
1−1/2 cups grated sharp cheddar cheese
1 can (12 oz.) evaporated milk
Salt and pepper
Spray crockpot with cooking spray. Fill crockpot half full of the sliced
potatoes. Layer 1/2 can of soup, 1/2 cup velveeta cheese,chunked, 3/4 cup
grated sharp cheese, and 1/2 can of milk. Add salt and pepper to taste.
Layer remaining ingredients in same order. Cook on high about 6 hours.
You need to check for you may need to add more milk. You can parboil the
potatoes for quicker cooking.
Crockpot Scalloped Potatoes
49
Day Before Mashed Potatoes
9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
Bring a large pot of salted water to a boil. Drop in potatoes, and
cook until tender but still firm, about 15 minutes.
Transfer potatoes to a large bowl, and mash until smooth. Mix in the
cream cheese, sour cream, onion powder, salt, pepper and butter. Cover,
and refrigerate 8 hours, or overnight.
Preheat oven to 350F. Lightly grease a medium baking dish. Spread
potato mixture into the prepared baking dish, and bake in the preheated
oven about 30 minutes.
Day Before Mashed Potatoes
50
Fruited Sweet Potatoes
1 can (40 ounces) sweet potatoes, drained and mashed
1 can (8 ounces) crushed pineapple in juice, drained
1/4 cup each bourbon, brown sugar, golden raisins, shredded coconut
1/3 cup chopped walnuts
2 teaspoons pumpkin pie spice
1 teaspoon salt
vegetable cooking spray
Preheat oven to 350F. In large bowl, combine sweet potatoes, pineapple,
bourbon, brown sugar, raisins, coconut, walnuts, pumpkin pie spice and salt.
Pour mixture into 2−quart casserole dish that has been sprayed with
cooking spray. Bake at 350 degrees F. for 40 minutes.
Cooking tip: Orange juice may be used in place of bourbon, and pecans in
place of walnuts, if desired.
Fruited Sweet Potatoes
51
Green Bean Casserole
1 can cream of mushroom soup, 10 3/4 ounce
4 cups cooked green beans
1/8 teaspoon pepper
3/4 cup milk
1 1/3 cups fried onions
Mix soup, milk and pepper in a 1 1/2−quart casserole dish. Stir in beans and
2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top
with the remaining 2/3 cup fried onions and bake about 5 more minutes, until
onions are lightly browned.
Green Bean Casserole
52
Holiday Potato Casserole
3 pounds potatoes, peeled & quartered
1 cup butter
2 (3oz) pkg cream cheese, softened
1 cup Cheddar cheese, shredded
1 (2oz) jar pimiento, drained
1 small green pepper, finely chopped
1 bunch green onions, finely chopped
1/2 cup Parmesan cheese
1/4 cup milk
1 teaspoon salt
Cook potatoes in boiling water to cover 15 minutes or until tender; drain and
mash. Add butter and cream cheese; beat at medium speed with and electric
mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon
into lightly buttered 11x7x1 1/2 inch baking dish. Bake at 350F for 30 to 40 minutes,
or until thoughly heated. Sprinkle with remaining cheese; bake 5 minutes or until
cheese melts.
You may prepare the night before (except for cheese topping) and refrigerate,
covered, overnight. Let stand at room temperature 30 minutes before baking.
Holiday Potato Casserole
53
Lemon−Garlic Steamed Broccoli
24 ounces broccoli flowerets
2 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons fresh lemon juice
salt, to taste
Steam broccoli till tender but firm, 4−6 minutes. Heat the oil in a nonstick
skillet over medium heat, add the garlic and saute one minute. Add the
cooked broccoli, lemon juice and salt to taste, cooking briefly to combine.
Lemon−Garlic Steamed Broccoli
54
Mashed Sweet Potatoes
4 medium sweet potatoes, peeled
1 tbsp. butter
1/4 cup milk
3/8 cup brown sugar
1 tsp. cinnamon
Boil water. Peel potatoes and cut into small cubes. Put in boiling
water. Let cook until potatoes are soft. Remove potatoes, place in bowl.
Mash potatoes with potato masher or mixer. Add butter and milk; stir.
Add brown sugar and cinnamon, stir. Dish onto bowl or plate. Sprinkle
cinnamon lightly over top.
Mashed Sweet Potatoes
55
Mashed Turnips with Nutmeg
6 pounds turnips, peeled, sliced into 1/2−inch rounds
1/2 cup (1 stick) butter, melted
1/4 teaspoon ground nutmeg
Preheat oven to 325°F. Toss turnips and butter in 13 x 9 x 2−inch glass
baking dish. Sprinkle turnips with salt and pepper. Cover dish with foil.
Bake until tender, about 1 hour. Remove from oven and mash coarsely.
Stir in nutmeg. Season to taste with salt and pepper.
Mashed Turnips with Nutmeg
56
Pearl Onions Glazed with Mustard & Brown Sugar
2 tablespoons unsalted butter
1 package (16 ounces) frozen small whole onions , thawed
2 1/2 tablespoons light brown sugar
1 tablespoons Dijon mustard
2 tablespoons minced fresh parsley
Melt the butter in a large skillet over medium heat. Add the
onions and cook, stirring occasionally, until the onions begin to
brown on all sides, 10 to 12 minutes. Sprinkle with the brown
sugar and gently stir in the mustard to make a smooth coating
over the onions. Cook two minutes more. Sprinkle with parsley
and serve hot.
Pearl Onions Glazed with Mustard & Brown Sugar
57
Pueblo Pie
1 Tablespoon olive oil
1 med. onion finely chopped
1 med. yellow, red or green bell pepper, seeded and finely chopped
4 garlic cloves
1 jalapeno pepper
1 16−oz can unsweetened tomato sauce
1 16−oz can black beans
1 16−oz can of corn
2 Teaspoon chili powder
2 Teaspoon cumin
1/2 Teaspoon fine sea salt
1/2 Teaspoon cayenne pepper
3 cups water
1 cup yellow stone−ground cornmeal
1 Tablespoon lemon juice
1 Teaspoon dijon mustard
1/2 Teaspoon fine sea salt
shredded mozzerella cheese
Heat the oil in a large frying pan over medium−high heat. Add the onion,
pepper, and garlic and cook until softened, 6−8 minutes. Remove from heat
and stir in the tomato sauce, beans, corn, chili powder, cumin, salt and
cayenne. Stir and mash the beans some to make a thicker consistancy.
Pour into a 8 x 8 inch glass baking dish. Sprinkle a layer of mozzerella
cheese on top of mixture. Preheat the oven to 350 F. Boil water, add
cornmeal, lemon, mustard and salt in a large saucepan, and stir until mixed.
Bring to a boil over medium−high heat, then immediately reduce the heat to
low and simmer, stirring often, until thickened, 3 to 5 min. Spread the
cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10
minutes before serving.
Pueblo Pie
58
Roast Garlic Mashed Potatoes
8 to 10 cloves garlic, peeled
1 cup olive oil
4 russet potatoes
2 tbsp. butter
1/3 to 1/2 cup heavy cream
1/4 cup Asiago cheese, grated
2 tbsp. Parmigiano−Reggiano cheese, grated
Salt and pepper, to taste
Put the garlic and olive oil in a heavy saucepan over lowest possible heat
and simmer until soft; 30 to 40 minutes. Drain off oil (reserve for
marinades or vinaigrettes). Puree garlic; set aside.
Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1 hour,
or until soft. While still hot, peel and mash, or pass through a potato ricer.
Melt butter in heavy cream; whisk in pureed garlic. Stir into potatoes. Stir
in cheeses and season with salt and pepper. Spoon into a gratin dish.
Place in a 400 F oven for 12 to 15 minutes or until browned and bubbling.
Roast Garlic Mashed Potatoes
59
Roasted Parsnips with Thyme
2 pounds parsnips (5 to 6 medium)
3 tablespoons unsalted butter
1 1/2 tablespoons (packed) dark brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons coarsely chopped fresh thyme
Preheat the oven to 425F. Peel the parsnips and cut them into 2−inch
lengths. Quarter the thickest pieces, halve the medium ones, and leave
the thinnest ones whole. You want all the pieces to be about the same
size. Put the butter in a shallow baking dish large enough to hold the
parsnips in a single layer and put the dish in the oven until the butter
melts. Stir in the brown sugar and vinegar. Add the parsnips, salt, and
pepper and stir to coat all the pieces evenly. Bake for 20 minutes.
Remove the pan from the oven and stir in the thyme. Continue to bake
until the parsnips are browned and tender when pierced with a fork,
about 10 minutes longer. Makes 4 servings.
Roasted Parsnips with Thyme
60
Scalloped Corn & Tomatoes
2 cans diced tomatoes, drained (15oz)
1 can whole kernel corn, drained (15oz)
1 can cream−style corn, (15oz)
2 eggs, beaten
1/4 cup flour
1 tablespoon sugar
1 teaspoon pepper
1 onion, finely chopped
1/2 teaspoon garlic powder
1/3 cup butter or margarine
2 cups soft bread crumbs
1/2 cup Parmesan cheese, grated
Preheat oven to 350F. Spray a 2−quart casserole with nonstick cooking spray.
Stir together tomatoes, corn, cream−style corn, eggs, flour, sugar, and pepper.
Pour into casserole. In a skillet over medium heat, melt butter; saute onion until
soft. Combine with the garlic powder, bread crumbs, and Parmesan cheese;
sprinkle over the top of the casserole. Bake for 50 to 60 minutes.
Scalloped Corn & Tomatoes
61
Southern Greens
8 cups water
1 pound boned smoked pork shoulder, cut into 1/2−inch pieces
3 pounds greens (such as collard, mustard, turnip or kale, or a
combination), stemmed
Combine water and smoked pork in heavy large pot. Cover and simmer
1 hour. Season cooking liquid with salt and pepper.
Bring liquid to boil. Add greens and cook over high heat until just tender,
about 12 minutes. Using slotted spoon, transfer greens and pork to platter.
Moisten greens with 1/4 cup cooking liquid.
Southern Greens
62
Southern Oyster Casserole
2 quarts oysters
1/4 pound (1 stick) butter
3 whole scallions, chopped
1 green or red bell pepper, seeded, deribbed, and chopped
1/2 pound mushrooms, sliced
1/4 cup flour
1 cup heavy cream
1/4 cup grated imported Parmesan cheese
Freshly grated nutmeg
1/2 teaspoon paprika
Salt
Freshly ground black pepper
1/2 cup bread crumbs
Preheat the broiler. Grease a 9x13−inch ovenproof serving dish or
spray it with nonstick spray.
Drain the oysters and set aside. Melt 2 tablespoons of the butter in
a heavy casserole. Add the scallions and pepper and saute until the
onion is soft, about 5 minutes. Add the mushrooms and oysters and
saute for 5 minutes. In a separate pan, melt 2 tablespoons of the
remaining butter. Stir in the flour. When smooth, add the cream, and
stir until boiling and thick. Add the cheese. Stir this cheese sauce
into the oyster mixture and season with nutmeg, paprika, salt, and
pepper. The casserole may be made ahead to this point and refrigerated
overnight. Return it to the simmer on top of the stove before
proceeding.
Pour the mixture into the prepared dish and top with the bread crumbs
and dot with the remaining butter. Place under the broiler until
browned and bubbling—about 10 minutes, depending on the depth of the
casserole. Makes 10 to 20 servings as a starter.
Southern Oyster Casserole
63
Squash Casserole
4 cups cooked yellow crook neck squash
1 medium onion
1 Teaspoon salt
1/2 Teaspoon pepper
1 stick butter or margarine
2 cups crushed Cheezit crackers
2 cups shredded cheddar cheese
1 cup milk or heavy cream
Cook the squash, onion, butter, salt and pepper until onion and squash are
tender. Mix remaining ingredients except for 3/4 cup of the crackers and
3/4 cup of the shredded cheese. Pour into a 2 quart casserole and top with
remaining crackers & cheese. Bake at 350F for 30 minutes.
Squash Casserole
64
Stuffed Acorn Squash
2 acorn squash
2 carrots, grated
1 can (8 oz.) crushed pineapple
2 tbsp. dried white raisins
1/4 tsp. ginger
Cut squash in half; scoop out seeds. Place in baking dish. Combine
remaining ingredients and spoon into squash cavities. Bake at 350F for
30 minutes or until squash is tender.
Stuffed Acorn Squash
65
Sweet Potato−Pecan Pie
1 frozen deep−dish pie crust, thawed, pierced all over with fork
1 1−pound red−skinned sweet potato (yam), pierced with fork
1/2 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) unsalted butter, melted
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
3/4 cup light corn syrup
2 large eggs
1 cup (about 4 ounces) pecan halves
Preheat oven to 400F. Bake crust until pale golden, about 8 minutes; set aside.
Reduce oven temperature to 350F.
Cook sweet potato in microwave on high until tender, about 6 minutes per side.
Cut potato in half; scoop flesh into medium bowl and mash. Measure 1 cup mashed
potato; place in large bowl. Whisk sugar and next 5 ingredients into mashed potato;
spread mixture in prepared crust. Whisk corn syrup and eggs in bowl to blend. Stir
in pecans. Pour syrup mixture over potato mixture.
Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely.
Serve at room temperature or refrigerate up to 1 day and serve cold.
Sweet Potato−Pecan Pie
66
Sweet Potato Casserole
2 lbs. sweet potatoes, boiled, peeled and mashed
2 eggs, beaten
2 oz. margarine, melted
1/2 cup brown sugar
1 cup buttermilk
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Preheat oven to 350F. Combine all ingredients and mix well.
It will be very soupy. Bake at 350F for 1 hour.
Sweet Potato Casserole
67
Vegetable Casserole
1 can French−style green beans, drained
1 cup celery, chopped
1/2 cup sour cream
1 can cream of celery soup
1 can shoe peg corn, drained
1 cup green pepper, chopped
1/2 cup cheddar cheese, grated (or more)
Topping:
1 stack Ritz crackers, crushed
1/4 cup almonds, chopped
1 stick butter or margarine, melted
Combine first 7 ingredients and put in a greased casserole dish. Mix topping
ingredients together well and sprinkle evenly over vegetable mixture. Bake
at 350F for 45 minutes.
Vegetable Casserole
68
> SALADS
> SALADS
69
Ambrosia Salad
1 cup mixed fruit or fruit cocktail
1/2 cup Mandarin oranges
1/2 cup pineapple bits
1/2 cup minature marshmallows
3/4 cup sour cream
1/4 cup maraschino cherries, halved
1/4 cup red seedless grapes
lettuce cups, optional
Drain fruits well. Combine all ingredients except lettuce, mixing lightly but
throughly. Chill well.
Serve in lettuce cups with salad dressing, if desired.
Ambrosia Salad
70
Fruit Salad with Champagne Sauce
1 cup kiwi, peeled and cut into 1/4 inch cubes
1 cup figs, peeled and cut into 1/4 inch cubes
1 cup grapes, sliced in half
1 cup fresh strawberries, sliced in half
1 cup fresh raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne
Heat broiler to its highest setting.
Divide the cut fruits into 4 soup plates, arranging them
decoratively. Make sauce by combining egg yolks and sugar in
a mixing bowl. Whisk briskly until the yolks begin to turn a
light lemony color. Add the Champagne a little bit at a time,
whisking constantly until well blended.
Place the mixing bowl in a pot or pan and pour about 1 inch
of water around it. Bring the water to a simmer and continue
to whisk vigorously until the mixture becomes light and foamy.
Once the mixture starts to thicken, remove the bowl from the
heat. Do not overcook. Continue to whisk for 10 seconds.
Pour equal amounts of sauce over each fruit salad. Place the
plates under the broiler about 3 inches from the source of
heat and allow them to cook just until they are lightly
browned on the surface, rotating as needed.
Serve immediately with remaining Champagne to accompany.
Fruit Salad with Champagne Sauce
71
Greek Salad
1 head iceburg lettuce
1 head romaine lettuce
1 lb. plum (roma) tomatoes
6 oz. greek or black olives, sliced
4 oz. sliced radishes
4 oz. feta cheese
2 oz. anchovies (optional)
Dressing:
3 oz. olive oil
3 oz. fresh (preferred) lemon juice
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
4 cloves garlic, minced
Wash and cut lettuce into 1 1/2" pieces.
Slice tomatoes in quarters. Combine lettuce, tomatoes, olives,
and radishes in large bowl. Mix dressing ingredients together
and then toss with vegetables. Pour out into a shallow serving
bowl. Crumble feta cheese over all, and arrange anchovy fillets
on top (if desired).
Greek Salad
72
Mandarin Orange Salad
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup milk
1/2 to 1 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
pinch sugar
pinch ground white pepper
cayenne pepper to taste
3 large heads butter lettuce − torn, washed and dried
1 small Vidalia sweet onion, peeled and sliced into thin rings
1 (11 ounce) can mandarin oranges, drained
6 ounces fresh mushrooms, thinly sliced
salt and pepper to taste
Prepare the dressing by whisking together the sour cream,
mayonnaise, milk, garlic, Worcestershire sauce, sugar,
white pepper and cayenne pepper. Store in an air−tight container
and refrigerate.
Prepare the salad in a large bowl by combining the lettuce, onion,
oranges and mushrooms. Add enough dressing to coat and toss.
Sprinkle with salt and pepper and add croutons if desired.
Mandarin Orange Salad
73
Pineapple Cheese Salad
2 16 oz. cans pineapple chunks, drained, save the juice
1−1/2 cups to 2 cups miniature marshmallows
about 3 in. off of a 3lb. loaf of Velvetta cheese, cubed
l egg
2 1/2 tbsp. cornstarch (mixed with 1/4 cup water)
l tbsp. sugar
Beat egg, pineapple juice, sugar and cornstarch mixture to blend Cook
over low heat until thick. Cool slightly and pour over first three
ingredients. Mix well
Pineapple Cheese Salad
74
Shaved Fennel and Apple Salad
1/4 cup freshly squeezed lemon juice
2 tablespoons chopped fresh tarragon
1/3 cup extra−virgin olive oil
1/3 cup canola oil
Salt and freshly ground black pepper
2 Granny Smith apples, peeled, cored, and halved
2 bulbs fennel, thinly sliced
To prepare the vinaigrette: Whisk together the lemon juice, chopped
tarragon, and olive and canola oils in a small bowl and season to
taste with salt and pepper.
To prepare the salad: Cut the apple into thin slices and place in a
medium bowl with the fennel. Toss with the vinaigrette and season to
taste with salt and pepper. Makes 8 servings.
Shaved Fennel and Apple Salad
75
Spicy Pecan Salad
1 heart of romaine lettuce
red onion
1/8 cup crumbles blue cheese
2 oz. spicy pepper pecans (chopped)
4 teaspoons raspberry vinaigrette (per serving)
Toss romaine lettuce with raspberry vinaigrette and divide evenly on
salad plates. Slice red onion paper−thin and layer to taste on top of
the greens. Sprinkle with blue cheese crumbles and spicy pepper
pecans to taste.
Spicy Pepper Pecans:
2 oz. or 1/2 cup of chopped pecans
3 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper
Rinse pecan pieces to dampen. Combine brown sugar and cayenne
pepper in a small bowl. Mix in damp pecan pieces and toss until
thoroughly coated. Spread evenly on cookie sheet then place in
preheated 400F oven and cook 5 to 10 minutes or until brown sugar
is thoroughly melted on pecans. Remove and let cool.
Spicy Pecan Salad
76
Strawberry Spinach Salad
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon dried minced onion
1 (10 ounce) bag fresh spinach − chopped, washed and dried
1 quart strawberries, sliced
1/4 cup toasted slivered almonds
Whisk together the sesame seeds, poppy seeds, sugar, olive oil,
vinegar, paprika, Worcestershire sauce, and onion.
Refrigerate until chilled.
In a large bowl, combine the spinach, strawberries and almonds.
Pour dressing over salad; toss and refrigerate 10−15 minutes
before serving.
Strawberry Spinach Salad
77
Sugar Snap Salad
4 cups bibb (or butter) lettuce
4 cups sugar snap peas, string removed
3 tablespoons minced shallots
4 teaspoons sherry vinegar
salt and black pepper, to taste
7 teaspoons extra−virgin olive oil
1/2 cup roughly chopped fresh basil
3 tablespoons chopped italian flat leaf parsley
Wash and dry the lettuce and tear into bite−sized pieces.
Make the vinaigrette by combining the shallots, vinegar, salt,
pepper and olive oil and set aside.
Make an ice bath by filling a large bowl with ice and cold
water and set that aside.
In a large pot, blanch peas in boiling water for about 3 minutes,
until peas are bright green and cooked but still crunchy.
Immediately, drain the peas and plunge into the ice bath.
Once the peas have cooled and stopped cooking remove them from
the ice bath. Remove excess water from peas by blotting with a
paper towel. Up to this point, the salad can be made a day in
advance, refrigerated as separate components. Use the lettuce
to line the bottom of a serving dish and add peas, basil, and
parsley to another bowl. Add vinaigrette and toss. Put this
mixture on top of the lettuce and serve immediately.
Sugar Snap Salad
78
Zucchini Slaw
6 medium zucchini, grated (1 1/2 lbs)
2 teaspoons salt
1 large carrot, grated
1 sweet red pepper, julienned
1 red onion, thinly sliced
1 stalk celery, julienned
2 tablespoons each chopped fresh dill and parsley
Dressing:
3/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon horseradish
1/4 teaspoon pepper
Combine zucchini and salt; toss well. Place in colander;
let stand for 30 minutes. Rinse under cold water; drain and
squeeze out excess moisture. Place zucchini in bowl and add
carrot, red pepper, onion and celery; toss well. Sprinkle
with parsley and dill. Combine mayonnaise, mustard, vinegar,
oil, honey, horseradish and pepper; stir into zucchini mixture.
Taste and adjust seasoning if necessary.
Zucchini Slaw
79
> DESSERTS
> DESSERTS
80
Apple Cranberry Pie
1/ 2 cup sugar
2 Tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon grated orange peel
1/2 cup maple syrup
1 Tablespoon butter
1 1/2 cups cranberries
3 cups sliced peeled apples
Pastry for 2 crust 9 inch pie
Combine first 7 ingredients. Cook 2 minutes, stirring until sugar
dissolves. Add cranberries. Boil 2 minutes. Fold in apple slices
and cool. Pour into pastry−lined 9 inch pan. Make lattice strips of
pastry dough over filling. Trim edges. Bake at 425F 40−45 minutes.
Apple Cranberry Pie
81
Apple Pie
3 tablespoons all−purpose flour
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon salt
2/3 cup plus 1 tablespoon sugar
2 1/2 lb apples, peeled, cored, and each cut into 10 wedges
1 tablespoon fresh lemon juice
Pastry dough
1 large egg, lightly beaten
Put a large baking sheet in middle of oven and preheat oven to 425F.
Whisk together flour, zest, cinnamon, allspice, salt, and 2/3 cup sugar and gently
toss with apples and lemon juice.
Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface
with a lightly floured rolling pin into a 13−inch round, then fit into a 9−inch (4−cup)
glass or metal pie plate. Trim edge, leaving a 1/2−inch overhang. Chill shell while
rolling out dough for top crust.
Roll out remaining piece of dough on lightly floured surface with lightly floured
rolling pin into an 11−inch round.
Spoon filling into shell, then cover with pastry round and trim with kitchen shears,
leaving a 1/2−inch overhang. Press edges together, then crimp decoratively. Lightly
brush top of pie with egg and sprinkle all over with remaining tablespoon sugar.
Cut 3 steam vents in top crust with a small sharp knife.
Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375F and
continue to bake until crust is golden and filling is bubbling, about 40 minutes more.
Cool pie to warm or room temperature on a rack, 2 to 4 hours.
Apple Pie
82
Coconut Pie
3 eggs, beaten
1 1/2 cup sugar
1/2 cup margarine, melted
4 tsp. fresh lemon juice
1 tsp. vanilla
1 1/3 cup coconut
Pinch salt
1 9" unbaked pie shell
Preheat oven to 350F. Combine all ingredients (except coconut). Mix well.
Then stir in coconut. Pour into pie shell and bake 40−45 minutes until center is set.
Coconut Pie
83
Cookies 'n Cream Peach Cobbler
3/4 cup sugar
3 1/2 Tb cornstarch
1/2 tsp ground cinnamon
1/4 cup amaretto (optional)
1/4 cup peach preserves
10 large ripe peaches (3 lbs), peeled & sliced
1/3 (20 oz pkg) package refrigerated sliceable sugar cookie dough
1 Tb all−purpose flour, divided
1 1/2 Tb sugar
1/4 tsp ground cinnamon
vanilla ice cream
Combine first 3 ingredients in a large saucepan; stir well. Stir in amaretto, if
desired, and peach preserves. Add sliced peaches, and stir gently to coat.
Cook over medium heat, stirring frequently, until mixture is thickened and bubbly.
Spoon peach mixture into a lightly greased 11x7x1 1/2−inch baking dish.
Place cookie dough between 2 sheets of plastic wrap on a cookie sheet; roll to
a 10x17−inch rectangle. Remove top sheet of plastic wrap, and sprinkle dough
with 1 1/2 teaspoons of flour; gently rub flour into dough. Repeat procedure on
other side of dough. Freeze dough 15 minutes.
Cut 6 (10 x 1/2−inch) strips of dough, using a pastry wheel. Cut 8 (6 x 1/2−inch)
strips of dough. Arrange strips in lattice design over peach mixture in dish.
Combine 1 1/2 tablespoons sugar and 1/4 teaspoon cinnamon. Sprinkle over
cookie dough.
Bake at 350 degrees F. for 30 to 35 minutes or until golden brown. Let cobbler
cool 15 minutes on a wire rack. Spoon into individual serving bowls, and top with
ice cream. Yield: 8 servings.
Note: Slice and bake remaining cookie dough according to package directions.
Serve additional cookies with cobbler and ice cream, if desired.
Cookies 'n Cream Peach Cobbler
84
Cranberry Cake with Sauce Topping
2 eggs
1 cup sugar
1 cup sour cream
1−3/4 cups flour
1/4 teaspoon baking soda
1−1/2 teaspoon baking powder
1 teaspoon vanilla
2 cups fresh cranberries, cut in half
Cream eggs and sugar, add sour cream. Reserve 2 tablespoons flour. Mix
together the remaining flour, soda, and baking powder. Mix into batter. Add
vanilla andmix again. Sprinkle the reserved flour over the halved cranberries
and stir them into the batter with spoon. Pour the batter into greased and
floured 9x13 inch pan. Bake 30 minutes at 350F.
Sauce Topping:
1−1/2 cups granulated sugar
1 cup whipping cream
2 tablespoon butter
2 teaspoon vanilla
Mix sugar, cream, and butter in medium saucepan; boil 2 minutes, stirring
constantly. Remove from heat. Add vanilla. Serve warm sauce over cake.
Sauce may be reheated as used.
Cranberry Cake with Sauce Topping
85
Ice Cream Pumpkin Pie
1 package (9 ounces) prepared graham cracker pie crust
1 pint vanilla ice cream softened
1 can (16 ounces) pumpkin
1 cup whipped cream
3/4 cup sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Fill pie crust with ice cream; freeze until solid. In medium bowl,
combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt. Spoon
mixture over frozen layer of ice cream in crust; freeze until solid. To
serve, remove pie from freezer and place in refrigerator one hour before
serving. Slice and serve with additional whipped cream, if desired.
Cooking tip: Frozen non−fat yogurt and fat−free whipped topping may be used
in place of ice cream and whipped cream.
Ice Cream Pumpkin Pie
86
Indian Pudding with Nutmeg Ice Cream
Ice cream
1 quart vanilla ice cream or frozen vanilla yogurt, slightly softened
1 1/2 teaspoons ground nutmeg
Pudding:
1/4 cup yellow cornmeal
1/4 teaspoon salt
3 cups whole milk
2 tablespoons (1/4 stick) unsalted butter
2 large eggs
1/2 cup mild−flavored (light) molasses
2 tablespoons (packed) golden brown sugar
2 tablespoons sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/3 cup dark or golden raisins
For ice cream:
Stir ice cream and nutmeg in medium bowl to blend. Cover with foil and
freeze. (Can be prepared 3 days ahead. Keep frozen.)
Preheat oven to 300°F. Butter 8x8x2−inch glass baking dish. Combine cornmeal
and salt in heavy medium saucepan. Gradually whisk in 21/2 cups milk. Whisk
over medium heat until mixture boils. Reduce heat to medium−low and simmer
until mixture is thick and creamy, stirring often, about 10 minutes. Whisk in
butter. Remove from heat.
Whisk eggs, molasses, brown sugar, sugar, ground ginger and cinnamon in large
bowl. Gradually whisk in hot cornmeal mixture. Stir in raisins. Pour pudding into
prepared baking dish. Pour remaining 1/2 cup milk over pudding (do not mix
into pudding). Place pudding dish in large roasting pan. Pour enough hot water
into roasting pan to come halfway up sides of pudding dish.
Bake pudding until just set, about 1 hour 30 minutes. Remove pudding from
roasting pan. Cool until lukewarm, about 20 minutes. (Can be made 8 hours
ahead. Cool; cover with plastic and let stand at room temperature. Rewarm
covered pudding in microwave oven on low about 8 minutes.)
Spoon warm pudding into shallow bowls. Top with scoop of ice cream.
Indian Pudding with Nutmeg Ice Cream
87
Mincemeat Pie
For mincemeat:
1 1/2 cups mixed dried fruit such as pears, apricots, apples, prunes, peaches,
and figs (about 3/4 pound total)
1/2 cup pitted dates
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/3 cup sugar
1/2 cup dried cranberries (about 3 ounces)
2 cups plus 2 tablespoons water
1 tablespoon cornstarch
2 tablespoons brandy
2 recipes pastry dough
3/4 cup pecans (about 3 ounces)
1/2 tablespoon water
1 large egg yolk
1 tablespoon sugar
Make mincemeat:
In a food processor coarsely chop mixed dried fruit and dates with spices, salt, and
sugar. In a heavy saucepan combine dried−fruit mixture, cranberries, and 2 cups
water and cook at a bare simmer, stirring occasionally, 10 minutes, or until fruit is
tender (mixture will be very thick). In a small bowl stir together cornstarch and
2 tablespoons water until combined well. Stir cornstarch mixture into dried−fruit
mixture and simmer, stirring frequently, 2 minutes. Stir in brandy and cool mincemeat.
Mincemeat may be used immediately but will improve in flavor if kept, covered and
chilled, at least 1 day and up to 1 week. Bring mincemeat to room temperature before
proceeding.
Preheat oven to 375F.
Keeping remaining dough chilled, on a lightly floured surface with a floured rolling pin
roll out half of dough into a 13−inch round (about 1/8 inch thick). Fit round into a 9−inch
(1−quart) glass pie plate and trim edge, leaving a 1/2−inch overhang. Chill shell, covered,
30 minutes, or until firm.
Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade
darker, about 4 minutes. Stir pecans into mincemeat and spoon into shell, smoothing top.
Roll out remaining dough 1/8 inch thick and arrange over filling. Trim dough, leaving a
Mincemeat Pie
88
3/4−inch overhang, and fold overhang under edge of bottom shell, pressing to seal. Crimp
edge decoratively.
In a small bowl whisk together 1/2 tablespoon water and yolk and lightly brush crust with
egg wash. Sprinkle crust with sugar and with a knife cut several steam vents.
Bake pie in middle of oven until crust is golden, 30 to 35 minutes, and transfer to a rack
to cool. Pie may be made 8 hours ahead and kept at room temperature. Serve pie warm
or at room temperature.
Thanksgiving: A Celebration Of Food
Mincemeat Pie
89
Pecan Pie
For crust:
1 1/3 cups all purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup chilled solid vegetable shortening, cut into small pieces
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
2 tablespoons (about) ice water
For filling:
1 cup sugar
3 large eggs
1/2 cup light corn syrup
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 3/4 cups chopped pecans
Make crust:
Mix first 3 ingredients in processor. Add shortening and butter; cut in using
on/off turns until mixture resembles coarse meal. Blend in enough water to
form moist clumps. Gather into ball; flatten into disk. Wrap in plastic; chill 1 hour.
Roll dough on floured work surface to 13−inch round. Transfer to 9−inch round
cake pan with 1 1/2−inch−high sides. Trim to align with pan edges. Freeze 15 minutes.
Make filling:
Preheat oven to 350F. Whisk first 5 ingredients in medium bowl to blend. Mix in
3/4 cup pecans. Pour into crust. Sprinkle with 1 cup pecans. Bake pie until set,
about 1 hour 15 minutes. Transfer to rack; cool.
Pecan Pie
90
Pumpkin Cheesecake
Crust:
2 cups crushed graham crackers, Or 2 cups crushed vanilla cookies,
Or crushed ginger snap cookies
1 1/2 teaspoon cinnamon
1/3 cup melted butter
Filling;
1 1/2 cup sugar
1/4 cup brown sugar
4 − 8 oz. packages cream cheese
3 Tablespoons flour
2 teaspoons cinnamon
1 1/4 teaspoons ground ginger
1/4 teaspoons ground cloves
1 − 15 oz. can pumpkin or equivalent fresh cooked pumpkin
4 eggs
1 Tablespoon vanilla extract
Preheat oven to 325F.
Mix 1 1/2 tsp. cinnamon and crushed graham crackers or cookies together.
Add melted butter and mix until well blended. Using fingers, press crust
mixture into bottom and 2/3 of the way up the sides of a 9 inch
springform pan. Bake crust for about 6 minutes until set.
Mix the cream cheese and sugars together until smooth. Stir together the
flour and spices and mix this into the cream cheese mixture. Beat the
eggs into the cream cheese mixture one at a time. Beat in the pumpkin
and vanilla.
Pour filling into the pre−baked crust and bake for about 1 1/2 hours or
until a cake tester comes out clean. Cool completely, then cover and
refrigerate for at least two hours (or overnight) before serving.
Pumpkin Cheesecake
91
Pumpkin−Pecan Pie with Whiskey Butter Sauce
Pie Crust:
1 1/2 cups all−purpose flour
1/4 teaspoon salt
1/2 cup butter (1 stick)
3 to 4 tablespoons cold water
Pumpkin Filling:
1 cup cooked pumpkin purée
1/4 cup firmly packed light brown sugar
2 tablespoons sugar
1 large egg, beaten until frothy
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Pinch of ground allspice
Pinch of ground nutmeg
Pecan Syrup:
3/4 cup sugar
3/4 cup dark corn syrup
2 small eggs
1 1/2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 pinch salt
1 pinch ground cinnamon
3/4 cup pecan pieces
Whiskey Butter Sauce:
4 tablespoons unsalted butter (1/2 stick)
1/3 cup sugar
1 large egg
1/2 tablespoon very hot water
1/4 cup heavy cream
1/4 cup bourbon whiskey
Pie Crust −
Combine the flour and salt in a mixing bowl. Add the butter and
incorporate with your fingertips until the mixture resembles very
coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon
Pumpkin−Pecan Pie with Whiskey Butter Sauce
92
increments, stirring continuously with a fork. Form the dough into a
ball and chill in the refrigerator for 1 hour.
Pumpkin Filling −
Combine all the ingredients thoroughly in a medium bowl; set aside.
Pecan Syrup −
Combine all the ingredients thoroughly in a medium bowl; set aside.
Assembly −
Preheat the oven to 325F. Grease an 8−inch springform cake pan.
Roll out the dough on a lightly floured work surface to 3/16 inch.
Very lightly flour the top of the dough and fold it into quarters.
Carefully place the dough in the greased cake pan. Press firmly in
place and trim the edges. Chill for 15 minutes.
Spoon the Pumpkin Filling into the pan, spreading evenly to distribute.
Gently pour the Pecan Syrup on top. Bake until a knife inserted in the
center comes out clean, about 1 hour and 45 minutes. Cool and serve
with Whiskey Butter Sauce.
Whiskey Butter Sauce −
Melt the butter in the top of a double boiler set over gently
simmering water. Beat the sugar and egg in a small bowl until blended.
Stir the egg mixture into the butter. Add the hot water and stir until
the mixture coats the back of a spoon, about 7 minutes. Remove from
the double boiler and let cool to room temperature. Stir in the cream
and whiskey. Makes an 8−inch pie.
Thanksgiving: A Celebration Of Food
Pumpkin−Pecan Pie with Whiskey Butter Sauce
93
Shoo Fly Pie
3 cups flour
1 cup brown sugar
3/4 cup butter
1 cup molasses
1 cup hot water
1 teaspoon baking soda
few drops vinegar
2 unbaked pie crusts
Blend flour, sugar and butter until lumpy and save for topping. Blend
molasses, hot water, soda and vinegar. Pour mixture into unbaked pie
crusts. Top with crumb mixture and bake in a 350F oven for 35 minutes.
Shoo Fly Pie
94
Spiced Struesel Apple Pie
Streusel:
2/3 cup walnuts
1/2 cup (packed) golden brown sugar
1/4 cup yellow cornmeal
1/4 cup all purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons chilled unsalted butter, cut into small pieces
Filling:
2 1/4 pounds Granny Smith apples (about 6 medium), peeled, quartered,
cored, cut into 1/2−inch−thick wedges
1/2 cup sour cream
1/4 cup sugar
2 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 Flaky Pie Crust
Vanilla ice cream
For streusel: Combine nuts, brown sugar, cornmeal, flour, cinnamon and nutmeg in
processor. Using on/off turns, process until nuts are finely chopped. Add butter and
process until small moist clumps form. (Can be prepared 1 day ahead. Cover and
refrigerate.)
For filling: Position rack in center of oven and preheat to 375°F. Toss apples with sour
cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg and cloves in small
bowl. Sprinkle mixture over apples and toss to coat.
Transfer filling to prepared crust. Sprinkle streusel over apples, covering completely.
Bake pie until apples are tender and streusel is golden, tenting pie with foil if streusel
browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
Serve pie slightly warm or at room temperature with vanilla ice cream.
Spiced Struesel Apple Pie
95
Spiced Pumpkin Bread
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16−ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350F. Butter and flour two 9x5x3−inch loaf pans.
Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.
Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking
powder into another large bowl. Stir into pumpkin mixture in 2
additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester
inserted into center comes out clean, about 1 hour 10 minutes.
Transfer to racks and cool 10 minutes. Using sharp knife, cut around
edge of loaves. Turn loaves out onto racks and cool completely.
Spiced Pumpkin Bread
96
White Chocolate−Almond Torte
2 cups all−purpose flour
1/2 cup light brown sugar, firmly packed
1/4 teaspoon almond extract
1/2 cup butter, softened
Filling:
2/3 cup sugar
1/2 cup butter, melted
3 eggs
1/2 teaspoon almond extract
1 (6 oz) pkg white chocolate, coarsely chopped
1 cup slivered almonds
1/2 cup slivered almonds
maraschino cherries, for garnish
Heat oven to 400F. For the crust: Combine flour, brown sugar, and 1/4 teaspoon
almond extract; mix well. Cut in 1/2 cup butter with a fork or pastry blender. The
mixture will be quite dry. Press 1 3/4 to 2 cups in the bottom and up the sides of
an ungreased 10−inch springform pan. Bake until just light brown, about 10 minutes.
Remove from oven and reduce oven temperature to 350 degrees.
For the filling: Combine the sugar, 1/2 cup butter, eggs, and 1/2 teaspoon almond
extract; blend well. Mix in the white chocolate and 1 cup of slivered almonds. Pour
mixture into crust−lined pan. Sprinkle with the remaining crumbs (cover all), then
sprinkle 1/2 cup of slivered almonds around the outer edges of the torte.
Bake at 350 degrees for about 40 to 50 minutes, or until golden brown and almonds
are lightly toasted. Cool for 10 minutes; run a knife around side to loosen and remove
pan sides.
Garnish with maraschino cherries if desired.
White Chocolate−Almond Torte
97
World's Best Pumpkin Pie
Filling:
10 ounces cream cheese, softened
1/2 cup sugar
1/2 cup packed light brown sugar
2 eggs
1 − 15 ounce can pumpkin
2 tablespoons half & half
1 tablespoon light rum
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon finely grated orange peel
1/2 teaspoon lemon juice
Topping:
1/2 cup heavy cream
2 tablespoons sugar
2 teaspoons light rum
Crust:
1 cup flour
1/3 cup shortening
1/2 teaspoon salt
3−4 tablespoons ice water
Prepare crust by blending flour and salt in a large bowl. Add
shortening and cut in with a pastry knife until particles the
size of coarse peas form. Add water and blend with a fork until
a soft dough forms. Roll out and place in a 9−inch pie plate.
Preheat oven to 375F. Combine cream cheese, sugar, and brown
sugar n large bowl and beat on high speed until fluffy. Add eggs
and beat on low speed just until combined. Gently stir in all
the remaining filling ingredients. Slowly pour filling mixture
into crust. Bake for 50 to 55 minutes or until knife inserted in
middle comes out clean. Center will be slightly soft but will
firm as it cools. Beat topping ingredients to make rum whipped
cream and garnish pie.
World's Best Pumpkin Pie
98
> LEFTOVERS
> LEFTOVERS
99
Alphabet Turkey Soup
1 Can (16 ounces) tomatoes
4 Cups turkey broth or reduced−sodium chicken bouillon
2 Teaspoons Italian seasoning
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Cup onion chopped
1 Cup carrots thinly sliced
4 Cups cabbage thinly sliced
2 Cups cooked turkey cut into 1/2−inch cubes
1/2 Cup alphabet pasta
In 5−quart saucepan, over medium high heat, combine tomatoes, turkey
broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil.
Reduce to low and simmer 10 to 15 minutes or until carrots are tender.
Add cabbage, turkey and pasta; return to boil 5 to 10 minutes or until
cabbage and pasta are tender.
Alphabet Turkey Soup
100
Creamed Turkey
3 tablespoons butter
3/4 cup sliced mushrooms
3 tablespoons flour
1 1/2 cups milk
1/2 cup hot chicken or turkey stock
1 small jar (2 ounce) diced pimiento
4 cups diced cooked turkey
salt
celery salt
Melt butter over medium−low heat. Sauté mushrooms. Add flour; stir until
smooth. Slowly our on milk and stock, stirring constantly, and thickened
and bubbly. Add pimiento, turkey, salt, and celery salt. Cook until heated
through, but not boiling.
Creamed Turkey
101
Curried Turkey Dinner
1 Package (10 ounces) frozen broccoli spears cooked and drained
2 Cups cooked turkey cubed
1 Can (10−1/2 ounces) cream of mushroom soup
1/4 Cup mayonnaise
1−1/2 Teaspoons lemon juice
1 Teaspoon curry powder
1 Cup seasoned croutons
In an 8−inch square baking dish layer broccoli; top with turkey. In a
small bowl combine soup, mayonnaise, lemon juice, and curry powder. Pour
over turkey and top with croutons. Bake at 350F 20 to 25 minutes
or until bubbly.
Curried Turkey Dinner
102
Green Chili Turkey Enchiladas
3 Cups milk
4−1/2 Tablespoons flour
3/4 Teaspoon dry mustard
1/2 Teaspoon salt
1/4 Teaspoon pepper
1 Cup shredded reduced−fat Monterey Jack cheese
2 Cans (4 ounces each) chopped green chilies
2 Cups shredded cooked turkey
10 Flour (8−inch) tortillas
Vegetable cooking spray
In medium saucepan, over medium heat, combine milk, flour, mustard, salt
and pepper and cook 5 to 6 minutes or until sauce is thickened. Stir in
cheese and cook until melted. Remove 1 cup cheese sauce and reserve. Add 1
can chilies to remaining sauce.
In medium bowl combine turkey, remaining can of chilies and reserved cheese
sauce. On each tortilla spread 1/4 cup turkey mixture and roll up. Place tortilla
seam−side−down in (9−X 13−inch) baking dish, sprayed with vegetable cooking
spray. Repeat with remaining tortillas. Pour remaining sauce over top of tortillas.
Bake at 350F 20 minutes or until hot and slightly bubbly.
Green Chili Turkey Enchiladas
103
Homemade Turkey Soup
5 Cups turkey stock
3 Stalks celery cut into 1−inch pieces
2 Large potatoes peeled and quartered
2 Carrots cut into 1−inch pieces
1 Onions quartered
1 Cup uncooked noodles
2 Cups cooked turkey, cubed
In 5−quart saucepan, combine first 5 ingredients. Over high heat, bring
to a boil. Reduce heat, cover and simmer for one hour. Stir in noodles and
turkey meat. Simmer until noodles are done and meat is heated through.
Homemade Turkey Soup
104
Kentucky BBQ Turkey Sandwich
2 Cups turkey (grilled, if possible)
2/3 Cup white vinegar
2/3 Cup catsup
2/3 Tablespoon Worcestershire sauce
2/3 Tablespoon black pepper
1 Teaspoon hot pepper sauce
2/3 Teaspoon salt
1 Lemon quartered
4 hamburger buns split horizontally and toasted
Cut meat from bones and cut into cubes. In medium saucepan, over high
heat, combine vinegar, catsup, Worcestershire sauce, pepper, hot sauce,
salt, and lemon. Bring mixture to boil, reduce heat and simmer uncovered 30
to 35 minutes. Fold in turkey and cook 5 to 7 minutes until mixture is
heated throughout. To serve, spoon barbecue mixture over bottom half of
burger buns. Top with other half.
Kentucky BBQ Turkey Sandwich
105
Sesame Turkey
4 slices turkey breast, cooked
3 tablespoons sesame oil
1 cup sesame seeds
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
3 tablespoons peanut oil
1 clove garlic, crushed
1/2 tablespoon sesame oil
2 tablespoons soy sauce
Brush turkey to taste with sesame oil and dredge in mixture of sesame seeds,
salt, black pepper and cayenne pepper. In skillet, saute slices in heated peanut
oil until brown on both sides.
Remove to platter. Deglaze skillet with garlic, sesame oil, and soy sauce. Pour
sauce over turkey.
Sesame Turkey
106
Turkey Casserole
1 (6 ounce) package dry bread stuffing mix
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (1 ounce) package dry onion soup mix
2 (14.5 ounce) cans French−style green beans, drained
2 cups cooked, chopped turkey meat
Preheat oven to 350F. Prepare stuffing according to package directions
(or use leftover stuffing). In a medium bowl, mix the sour cream,
cream of mushroom soup, cream of celery soup and dry onion soup mix.
Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour
the soup mixture over the turkey. Top with stuffing. Bake in the preheated
oven 30 minutes, or until browned and bubbly.
Turkey Casserole
107
Turkey Chili
1 cup chopped green bell pepper
1 1/4 cups chopped onion
2 cloves garlic, minced
3 tablespoons oil
2 cans (15 1/2 oz each) kidney beans, drained
1 can (28 ounces) stewed tomatoes, crushed
1 cup red wine
3 cups cooked turkey, cut into 1/2−inch cubes
1 tablespoon chili powder
1 tablespoon cilantro or 1 teaspoon dried
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
In 3−quart saucepan over medium high heat, sauté bell pepper, onion and garlic
in oil for 5 minutes until vegetables are tender−crisp.
Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt.
Increase heat to high and bring mixture to a boil; reduce heart to low and simmer
mixture, uncovered, for 25 minutes.
To serve, garnish with additional chopped onion or cilantro, if desired.
Turkey Chili
108
Turkey Croquettes
2 cups turkey, diced (may use chicken, ham or fish)
1 cup croquette sauce (below)
salt and pepper to taste
3/4 cup bread crumbs
1 egg, beaten
Croquette Sauce:
3 tablespoons butter
5 tablespoons flour, sifted
1 cup milk
1/4 teaspoon celery salt
1/4 teaspoon lemon juice
1/2 teaspoon steak sauce
1 teaspoon grated onion
1/4 teaspoon salt
1/8 teaspoon pepper
Combine diced turkey with sauce, salt and pepper. Shape into balls. Dip in
crumbs, then in egg, then again in crumbs. Fry in deep fat. Pour remaining
croquette sauce over balls; serve hot. Chopped pimientos, green pepper, or
mushrooms may be added.
Sauce: Melt butter; add flour. Blend thoroughly; add remaining ingredients.
Cook until thickened, stirring constantly. Makes 2 1/2 cups sauce.
Turkey Croquettes
109
Turkette Hotdish
4 Cups cooked turkey, medium dice
1/4 Cup onion small dice
3 Stalks celery, chopped
1/2 Cup butter
1 Cup water
1 Package croutons
2 Cans (10 3/4 ounces per can) cream of chicken soup
1 Can (10 3/4 ounces) cream of celery soup
In bottom of 9−X 13−inch pan, spread turkey. In medium saucepan, saute
onions and celery in butter. Add water. Pour over croutons and mix.
Spread on top of turkey. In a medium bowl, combine soups with enough
milk to pour. Spread on top of crouton mixture. Bake 1 hour at 350F.
Turkette Hotdish
110
Turkey Macaroni Salad
8 ounces fusilli pasta, uncooked
1 cup mayonnaise
1 cup yogurt
1/4 cup chopped green onions
1 teaspoon salt
1/8 teaspoon ground white pepper
3 cups (1 pound) cubed, cooked turkey
1 cup chopped celery
Cook pasta according to package directions. Drain, rinse with
cold water, and drain again.
In a large bowl, combine mayonnaise, yogurt, onions, salt, and
white pepper. Gently stir in turkey, pasta, and celery.
Cover, and chill until serving time.
FREE Cookbooks!! Stop Searching, Start Cooking!
Turkey Macaroni Salad
111
Turkey And Pasta Salad Vinaigrette
1/2 Cup vegetable oil
1/4 Cup white wine vinegar
1/2 Teaspoon garlic powder
Dash white pepper
3/4 Cup chopped carrot
3/4 Cup chopped celery
1/4 Cup chopped onion
2 Cups rotini pasta (or other small pasta), cooked and drained
1 Cup sliced pitted black olives
1 Package (8 ounces) frozen artichoke hearts thawed and well drained
3 Cups cubed cooked turkey
Leaf lettuce
In small bowl, combine oil, vinegar, garlic powder and pepper. In large
bowl, combine carrot, celery, onion and rotini. Add oil mixture; toss to
coat. Add olives,artichokes and turkey; toss gently. Cover and chill
thoroughly. To serve, spoon each portion onto lettuce leaves.
Turkey And Pasta Salad Vinaigrette
112
Turkey Stock
Turkey carcass with 2 cups cooked meat remaining on carcass
2 Tablespoons canola oil
3 Cups sweet onions thinly sliced
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
1/2 Teaspoon ground sage
1/2 Teaspoon dried thyme leaves
1−1/2 Cups celery cut into 1−inch pieces
2 Cups carrots peeled and sliced thin
Remove meat from carcass and chop into bite size pieces. Cover and reserve
in refrigerator. Chop turkey carcass into several large pieces. Heat oil
in a large Dutch oven over medium heat. Saute onions until soft and light
brown. Stir in turkey bones, salt, pepper, herbs, and 2 quarts water.
Increase heat to high and quickly bring mixture to a boil. Immediately
reduce heat to low. Cover and simmer for one hour, stirring occasionally.
Remove and discard carcass pieces. Stir in vegetables, cover and
continue to simmer for 20−25 minutes. Increase heat to high, bring mixture
to a quick boil. Lower heat to medium and cook 8−12 additional minutes
until vegetables are tender. Stir in reserved turkey. Heat over low
heat for 5−10 minutes or until the temperature reaches 165 degrees F.
Turkey Stock
113
Turkey Tetrazzini
1 (16 ounce) package uncooked spaghetti
1/2 cup butter
1/2 cup all−purpose flour
3 cups chicken broth
2 cups milk
1 2/3 cups grated Parmesan cheese
4 cups chopped cooked turkey
Preheat oven to 350F. Lightly grease a medium baking dish. Bring a large pot
of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes
or until al dente. Drain, and place in the prepared baking dish. Melt butter in
a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and
milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups
Parmesan cheese, and remove from heat. Mix chicken broth mixture and turkey
with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven,
until surface is lightly browned.
Turkey Tetrazzini
114
Turkey And Veggie Pita Pocket
12 Ounces cooked turkey, coarsely chopped
1 Cup fresh, thinly sliced mushrooms
1−1/2 Cups shredded zucchini
2 Green onions sliced
1 Red bell pepper cut into 1/4−inch x 1−inch strips
3/4 Cup grated mozzerella cheese
1/2 Teaspoon each salt and pepper
3 Pita pocket breads (6−inch) cut in half
In medium−size bowl combine turkey, mushrooms, zucchini, onion, red
pepper, cheese, salt and pepper. Cover and refrigerate. Turkey mixture
will keep up to four days in refrigerator. To serve, place 1 cup turkey
mixture into each pita pocket half.
NOTE: Pockets may be served warm. To heat in microwave oven, wrap a pita
pocket in paper towl. Arrange wrapped pocket on microwave−safe plate.
Microwave at HIGH (100% power) 1 to 1−1/2 minutes or until filling is warm.
Turkey And Veggie Pita Pocket
115
Document Outline
- Table of Contents
- Introduction
- > TURKEY AND GRAVIES
- Gravy Secrets
- Basic Turkey Gravy
- Cranberry Gravy
- Guilt-Free Turkey Gravy
- Giblet Gravy
- Champagne Turkey
- Deep-Fryed Turkey
- Grilled Whole Turkey
- Herb-Roasted Turkey With Citrus Glaze
- Homestyle Turkey
- Maple Roast Turkey and Gravy
- Port-Basted Roast Turkey with Gravy
- Roast Turkey With Herbal Rub
- Roast Turkey with Maple Herb Butter
- Roast Turkey with White-Wine Gravy
- Slow Cooker Turkey Breast
- Tangerine-Glazed Turkey
- Turkey Breast Braised With Garlic And Rice
- > STUFFINGS
- Apple Stuffing
- Brown Rice Dressing
- Chestnut Stuffing
- Cornbread Dressing
- Cranberry-Tangerine Stuffing
- Green Onion And Cornbread Stuffing
- Minnesota Wild Rice Dressing
- Old Fashioned Bread Stuffing
- Oyster Dressing
- Sausage, Apple, and Dried Cranberry Stuffing
- Southwestern Jalapeno Cornbread Stuffing
- Southern Cornbread and Oyster Dressing
- > SIDE DISHES
- Broccoli Casserole
- Butternut Squash with Apples and Maple Syrup
- Candied Yams with Bourbon
- Cheddar Corn Casserole
- Corn Pudding
- Cranberry Chutney
- Cranberry Relish
- Creamed Onions
- Crockpot Scalloped Potatoes
- Day Before Mashed Potatoes
- Fruited Sweet Potatoes
- Green Bean Casserole
- Holiday Potato Casserole
- Lemon-Garlic Steamed Broccoli
- Mashed Sweet Potatoes
- Mashed Turnips with Nutmeg
- Pearl Onions Glazed with Mustard & Brown Sugar
- Pueblo Pie
- Roast Garlic Mashed Potatoes
- Roasted Parsnips with Thyme
- Scalloped Corn & Tomatoes
- Southern Greens
- Southern Oyster Casserole
- Squash Casserole
- Stuffed Acorn Squash
- Sweet Potato-Pecan Pie
- Sweet Potato Casserole
- Vegetable Casserole
- > SALADS
- Ambrosia Salad
- Fruit Salad with Champagne Sauce
- Greek Salad
- Mandarin Orange Salad
- Pineapple Cheese Salad
- Shaved Fennel and Apple Salad
- Spicy Pecan Salad
- Strawberry Spinach Salad
- Sugar Snap Salad
- Zucchini Slaw
- > DESSERTS
- Apple Cranberry Pie
- Apple Pie
- Coconut Pie
- Cookies 'n Cream Peach Cobbler
- Cranberry Cake with Sauce Topping
- Ice Cream Pumpkin Pie
- Indian Pudding with Nutmeg Ice Cream
- Mincemeat Pie
- Pecan Pie
- Pumpkin Cheesecake
- Pumpkin-Pecan Pie with Whiskey Butter Sauce
- Shoo Fly Pie
- Spiced Struesel Apple Pie
- Spiced Pumpkin Bread
- White Chocolate-Almond Torte
- World's Best Pumpkin Pie
- > LEFTOVERS
- Alphabet Turkey Soup
- Creamed Turkey
- Curried Turkey Dinner
- Green Chili Turkey Enchiladas
- Homemade Turkey Soup
- Kentucky BBQ Turkey Sandwich
- Sesame Turkey
- Turkey Casserole
- Turkey Chili
- Turkey Croquettes
- Turkette Hotdish
- Turkey Macaroni Salad
- Turkey And Pasta Salad Vinaigrette
- Turkey Stock
- Turkey Tetrazzini
- Turkey And Veggie Pita Pocket
Wyszukiwarka
Podobne podstrony:
eReport Wine For The Thanksgiving Meal
89 Coffee Recipes
recipe by Alczi ;), przepisy ;), sałatki
Italian Meatball Recipe
BRAUN recipes for your baby and toddler
Thanksgiving Cocktail
Jagermeister recipes
McDonalds and KFC recipes Quarter Pounder®
e book KFC Recipes Authentic KFC Recipes
domestifluff recipe page
Healthy Recipes web
Recipe LemonMeringuePie
cooking camping recipes ZI5VFQATXWDZSZ3AZ3BCLZIDAVLR3IIAHUCVX4Q
Chinese Recipes
Cherry recipe Misaki & Usagi
IO174T thanksgiving
Coca Cola Recipe
Ice Cream Recipes
Business documents Unit 1 A Letter of thanks
więcej podobnych podstron